These quinoa corn black bean peppers were a great meat-alternative meal, and a beautiful celebratory dish for July 4th!
My farmers market is full of beautiful sweet corn and shiny red bell peppers, so I grabbed bags of them today (I guess this is the advantage of living in So Cal,) and headed home to experiment for lunch. I whipped up these tasty stuffed peppers with some leftover quinoa, and protein-packed black beans.
This recipe for quinoa corn black bean peppers serves six.
Ingredients
- 3 large red or yellow (or combo of both) bell peppers, halved, cored and de-seeded
- 2tbsp olive oil
- 3 shallots, chopped
- 1 large clove garlic, minced
- corn from 2 cobs of corn
- 1 1/2 cups black beans
- 2 cups cooked quinoa
- A handful of flat leaved parsley, chopped
- Daiya Cheese Shreds
- Salt and Pepper to taste
- Fresh basil
Instructions
- Pre-heat oven to 400 degrees F
- Grease a Pyrex dish or baking sheet. Brush the peppers generously with olive oil and bake for 30 minutes.
- Meanwhile add 1 tsp grapeseed or olive oil to a frying pan and saute the shallots and garlic for a couple of minutes until soft. Mix in the corn, black beans, and quinoa. Add the parsley and season to taste.
- Spoon the mixture into the peppers.
- Sprinkle with the Daiya cheese shreds.
- Place back in the oven for 20-30 minutes or until the cheese slightly browns.
- Serve immediately with a crunchy green salad.
- Enjoy your tasty quinoa corn black bean peppers!
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