Black Bean and Quinoa Stuffed Cubanelle Peppers

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This was a quick dinner with the canned beans and tomatoes. You can certainly make it more luxe with some homemade beans and freshly diced tomatoes and hot peppers!

Ingredients
1 diced and sautéed onion
1 can black beans
2 cups cooked quinoa
1 can Rotel tomatoes with chile peppers
Salt and pepper to taste
10 cubanelle peppers

Process
Remove ends from peppers and seed. Mix sautéed onion, black beans, quinoa, rotel, salt and pepper. Stuff cubanelles with quinoa and bean mix. Bake at 350* for 30-45 minutes.

Makes 5 servings.

Nutrition (main):
250 calories
65 grams carbohydrates
14 grams protein
300 grams potassium

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3 Responses to Black Bean and Quinoa Stuffed Cubanelle Peppers

  1. Pingback: Vegan News You Can Use (10/5/14) - JL goes Vegan

  2. Christine says:

    I added some smoked paprika, cumin, and chili powder. Then instead of cooking on a baking sheet, I put them in a glass dish with a big can of diced tomatoes. Came out good!

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