Ingredients
Scale
- 3 bell peppers cut in half and de-seeded
- 1 onion – diced
- 1 zucchini – diced
- 2 small sweet potatoes – diced
- half a bag of spinach – chopped
- 1 cup black beans
- 1/2 cup cooked quinoa
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1/4 cup salsa verde
- 2 tbsp regular salsa of choice
- shredded cheese of choice
Instructions
- Start by preheating your oven to 350F and place your bell peppers cut in half in a baking tray.
- Add some oil into a pan and sauté the onions, zucchini, sweet potatoes for 3-4 mins
- Add all the seasonings and mix in the spinach along with black beans and cooked quinoa. Mix in both the salsas and take it off the heat.
- Fill each bell pepper up and top it off with shredded cheese. Bake for 20 mins until cheese is nice and bubbly and enjoy!
Notes
- You can use crumbled tofu or any type or beans or lentils for this recipe.
- Add some diced jalapeños into the veggie mixture if you want to add some heat.
- Top of the stuffed peppers with sour cream, chopped cilantro and scallions.
- Prep Time: 15
- Cook Time: 20
- Category: Vegetarian
Keywords: stuffed peppers, dinner, Mexican peppers, Vegetarian food, quinoa, beans,