Description

These black bean and quinoa stuffed peppers are imbued with a flavourful Text Mex spice blend, and are topped with creamy avocado cilantro sauce. They’re a great vegan dinner option, packed with protein and flavour.

Ingredients

Scale

6 good-sized bell peppers (any colour)
1 1/2 cups quinoa
2 1/2 cups water
1 tbsp extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp chili powder (the mild variety)
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp-1/2 tsp chili flakes
1/2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1 cup corn kernels (fresh or thawed from frozen)
3 cups cooked beans (I used a combination of chickpeas and kidney beans)

Avocado Cilantro Sauce

1/2 cup + 3 tbsp water
1 ripe avocado
1/3 cup hemp hearts (also called hulled hemp seeds)
1/4 cup freshly squeezed lime juice
2 tbsp nutritional yeast
1/2 tsp fine sea salt
2 garlic cloves
Freshly ground black pepper
Big handful fresh cilantro

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Instructions

Begin by pre-roasting the peppers. Preheat the oven to 400 degrees F. Slice the peppers in half lengthwise, leaving the stems intact but removing the inner membrane and the seeds. Lightly brush tops and edges with olive oil and place, cut side down, on a baking sheet. Roast until softened but still firm, about 15 minutes. Set aside to cool while you prepare the filling.
To prepare the filling, start by preparing the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating and drain as much as possible. Combine the rinsed quinoa, water, and a pinch of sea salt in a medium saucepan. Bring to a boil over high heat, stir, reduce heat to low, and cover. Cook until all of the liquid has been absorbed, about 15 minutes. Remove from the heat and lightly fluff with a fork. Set aside.
While the quinoa cooks, sauté the onion and garlic, along with a pinch of sea salt, in a large saucepan over medium heat until nicely browned and fragrant. Add spices, salt, pepper, and corn, followed by the beans and cooked quinoa. Stir to combine. Taste and add more salt, if desired.
Stuff the pepper halves with the bean and quinoa mixture. Place the stuffed peppers on a baking sheet and bake just until heated through and the filling is somewhat crispy on top, 10-15 minutes.
While the peppers are in the oven, make the cilantro hemp avocado sauce. In a blender, combine the water, avocado, hemp, lime juice, nutritional yeast, cilantro, salt, garlic, and pepper, and blend until smooth. Transfer into an airtight jar or container.
Serve the stuffed peppers with the avocado sauce, and pass hot sauce at the table.

Notes

If using canned beans, you’ll need 2 14-oz cans.

If you have leftover quinoa and bean filling, store it in an airtight container in the fridge for up to a week. It’s tasty on its own, and absolutely incredible stuffed into a tortilla along with the sauce, salsa, and cheese!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Supper, Lunch
Cuisine: Mexican, Tex Mex

Keywords: bean and quinoa stuffed peppers, vegan stuffed peppers