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    Home » Recipes » Vegan Main Dishes

    Quinoa, Black Bean, and Corn-Stuffed Peppers

    Published: May 26, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas.

    Serves: 6

    • 6 medium bell peppers (any color, or a combination)
    • 3  to 3 ½ cups cooked quinoa 
    • 15- to 16-ounce can black beans, drained and rinsed (or 1 ½ cups cooked)
    • 2 cups cooked fresh or thawed frozen corn kernels
    • 3 scallions, thinly sliced, white and green parts
    • ¼ to ½ cup fresh parsley or cilantro
    • 1 tablespoon olive oil, optional
    • 2 teaspoons cumin
    • 2 teaspoons salt-free seasoning blend (like Frontier or Mrs. Dash)
    • ½ teaspoon dried oregano
    • 1 teaspoon smoked paprika or mesquite seasoning, or to taste
    • Salt and freshly ground pepper to taste

    Preheat the oven to 400º F.

    Cut a sliver off the tops of the bell peppers. Cut out the stem and reserve the remainders, which will be like little ridged circles. Or, you can just cut the peppers in half lengthwise, making “boats.” Either way, remove the seeds and membranes.

    If leaving the peppers whole, arrange in a baking dish that will hold them snugly upright. You can also cut a sliver off the bottoms so they’ll stand more securely. If you’ve cut them into halves, arrange them, open side up, in a casserole dish.

    Quinoa, corn, and black bean stuffed peppers

    In a mixing bowl, combine the remaining ingredients and stir together. Stuff the peppers generously with this quinoa, corn, and black bean mixture. Don’t worry if there’s too much; better too much than too little, and this makes a tasty side dish on its own, warmed up.

    If you’ve left the peppers whole, top with the slivered-off slices. Either way, cover with foil and and bake for 20 minutes; then uncover and bake for 10 to 15 minutes longer, or until the peppers are tender but not collapsed. Serve at once.

    Quinoa, corn, and black bean stuffed peppers

    Nutrition Information: 
    Per serving: 292.3 calories; 3.3g fat; 528mg sodium; 280mg potassium; 59.9g carbs; 11.5g fiber; 7.2g sugars; 11.5g protein

    • Here are more quinoa recipes. 
    • Here are more recipes using bell peppers.

    More recipes you may enjoy

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    Reader Interactions

    Comments

    1. katia rosero says

      November 01, 2014 at 5:32 pm

      excelente receta

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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