Vegan Quinoa and Black Bean Stuffed Bell Peppers


Hey guys!

To all my Mexican food lovers out there, this ones for you! Although this recipe isn’t necessary traditional Mexican cooking, it takes inspiration from some traditional Mexican flavors but also has some new-ish hipster ingredients to make a kind of Mexican/hippie hybrid! Who even knew there was such a thing? We’re breaking boundaries here, people!!


What you’ll need:

2 tablespoons olive oil

6 garlic cloves, chopped

3 tomatoes, chopped

3 cups fresh spinach, packed

1/2 cup salsa (I used a medium heat, jalapeño salsa)

1 15oz can black beans, drained and rinsed

3 tablespoons nutritional yeast

1 teaspoon Tajín Clásico

1/4 teaspoon paprika

1/4 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1/2 teaspoon chili powder

4 cups veggie broth

2 cups quinoa

6 bell peppers


Heat olive oil in a pot. Sauté garlic, tomatoes, spinach, and salsa on med-high heat for 10 to 15 minutes.


Next, add in the drained and rinsed black beans to the pot along with the spices, veggie broth and uncooked quinoa. Bring to a boil and then reduce to a simmer. Cover and cook until the quinoa is completely done.



 While the quinoa is cooking, preheat oven to 350 degrees and prepare your bell peppers by slicing off the top and cleaning out the seeds. Line a baking pan with aluminum foil.


Once your quinoa is cooked, spoon the mixture into the peppers and bake them for 45 min. Serve them with some extra salsa on the side and you have yourself an amazing Mexican inspired hippie dinner! Haha!


Let me know in the comments what your favorite Mexican dish is! And let me know if you try this stuffed pepper recipe! Thank you guys so much for reading!!




5 thoughts on “Vegan Quinoa and Black Bean Stuffed Bell Peppers

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