Spicy Stuffed Peppers
Spicy vegan stuffed peppers are easy to make, so they're ideal for busy weeknights. Make them with red or green bell peppers – or a combination of both. They can be meal prepped ahead of time and frozen.
Ingredients
- 1 tablespoon neutral-flavored oil
- 1 medium red onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 chili pepper, such as jalapeño or habanero chopped
- 1 tablespoon chili powder
- 1 teaspoon red pepper flakes
- 5 ounces baby spinach or baby kale chopped (about 4 cups)
- 1 15 ounce can diced tomatoes
- 1 15 ounce can black beans
- 1 cup cooked quinoa
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 6 bell peppers
Instructions
- Preheat you oven to 350° degrees
- Heat a large pan over medium-high heat and add the oil and onion. Cook, stirring frequently, until onion until the onion begins to brown, about 5 minutes.
- Add the garlic, chili pepper, and spices and cook for a minute or two longer.
- Add the spinach to the pan and stir everything together so that the spinach wilts. This will only take a minute or two. Remove from heat.
- Drain the diced tomatoes and cover the bottom of a medium baking dish with the liquid. Place the tomatoes in the large bowl along with the quinoa and beans.
- Add the cooked vegetables to the bowl along with the salt and pepper and mix everything together well.
- Cut the tops off of the bell peppers and carefully remove the seeds and ribs. Place them upright in the baking dish.
- Divide the quinoa mixture between the four peppers.
- Cook for 30 to 35 minutes, until the peppers are tender.