Yields 4 servings
These stuffed bell peppers are packed with protein and a mouthful of flavor. Make them even better by topping with homemade Cashew Cream (see page 249).
Ingredients:
4 green or red bell peppers
2 cups cooked quinoa (cooked in vegetable broth) (see page 224)
1 (15-ounce) can black or pinto beans, drained and rinsed
1 tablespoon taco seasoning
¼ teaspoon salt
1 (10-ounce) can red enchilada sauce
Optional Additions:
½ cup diced red, white, or yellow onion, sautéed, added in step 3
½ teaspoon minced garlic (about 1 small clove) added in step 3
½ cup corn kernels added in step 3
Optional Garnishes:
1 avocado, diced
1 cup vegan sour cream
1 cup Cashew Cream (see page 249)
Directions:
1. Preheat the oven to 400 degrees.
2. Cut the bell peppers in half lengthwise and remove the seeds. Place on a baking sheet.
3. In a medium bowl, combine the quinoa, beans, taco seasoning, and salt.
4. Spoon the quinoa mixture into the bell peppers.
5. Pour the enchilada sauce onto the baking sheet between the stuffed peppers.
6. Cover with aluminum foil and bake for 25 minutes.
TONI’S TIPS:
>>If you don’t have taco seasoning, you can make your own simple version by adding 1 tablespoon cumin and 1 teaspoon chili powder.
TESTERS’ TIPS:
>>“If you don’t have enchilada sauce, I recommend adding marinara instead.” —Melanie S. from Warsaw, NY
MY TIPS:
