Description
A hearty, plant-based dinner featuring bell peppers packed with roasted sweet potatoes, protein-rich quinoa, and savory spices.
Ingredients
4 large bell peppers (any color, halved and seeded)
1 cup uncooked quinoa (rinsed)
2 cups vegetable broth
2 large sweet potatoes (peeled and cubed)
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
1 cup black beans (drained and rinsed)
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil and a pinch of salt. Roast on a baking sheet for 20-25 minutes until tender.
Step 2: While potatoes roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
Step 3: In a large skillet, sauté the onion and garlic until translucent. Add the black beans, smoked paprika, cumin, and the roasted sweet potatoes and cooked quinoa. Mix well.
Step 4: Arrange the bell pepper halves in a 9x13 inch baking dish. Stuff each pepper generously with the sweet potato and quinoa mixture.
Step 5: Add 1/4 cup of water to the bottom of the dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until peppers are soft.
Notes
For extra creaminess, stir in a little mashed avocado to the filling before stuffing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Vegetarian & Vegan
- Cuisine: American / Healthy
Nutrition
- Serving Size: 1 Pepper
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
