Cozy comfort food alert! These Vegetarian Stuffed Peppers are easy to make and delicious. Tender roasted bell peppers stuffed with a smoky, cheesy black bean and quinoa filling.
Place your peppers in a 9x9 baking dish and drizzle them with 1 tablespoon of olive oil. Rub it in to coat them well. Season with sea salt and pepper and arrange them with the cut sides up. Roast in the oven for 30 minutes.
Meanwhile, cook your quinoa according to the package instructions and set aside.
Warm a tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 5-7 minutes. Stir in the garlic and cook, stirring, for another minute. Add in the chopped chipotles and stir until they are fully incorporated.
Add the beans to the skillet, stir, then add the quinoa, stirring again. Lastly, stir in the enchilada sauce.
Remove the peppers from the oven and reduce the heat to 375.
Evenly distribute the quinoa mixture into each pepper, topping with the cheese.
Return to the oven for an additional 15 minutes or until the cheese is melted.
Serve warm.
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Notes
What's a good side for stuffed peppers? We love pan-fried corn, a nice salad with a homemade vinaigrette dressing, and a sliced multigrain baguette.
Experiment with different toppings like sour cream, avocado, red pepper flakes, tomato salsa, and fresh cilantro orbasil.
Make this a vegan stuffed peppers recipe by substituting vegan cheese. Daiya shreds are highly recommended.
Substitute different grains if you don't have quinoa. Brown rice, white rice, barley, and lentils are all lovely. TIP! Cook the grains in vegetable broth for extra flavor.
This dish can also be enjoyed as a side dish itself with some grilled protein. If you eat meat, this recipe also works with ground beef! Simply stir the cooked beef with the quinoa mixture.