Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation–Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 medium sweet bell peppers
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- Two 14.5-ounce cans chopped tomatoes
- Kosher salt and freshly ground black pepper
- One 14.5-ounce can corn kernels, rinsed
- One 14.5-ounce can black beans, rinsed
- 3 cups baby spinach
- 1 cup cooked quinoa
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 1/2 cup vegan sour cream or vegan cream cheese (see Cook’s Note)
- 1 teaspoon lime zest plus 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- Kosher salt
Instructions
- For the stuffed peppers: Preheat the oven to 350 degrees F.
- Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn’t stand upright, trim the bottom until level.
- Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.
- Transfer 1 1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.
- Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.
- Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.
- For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.
- Top the peppers with the cream immediately before serving.
Nutrition Facts
| Calories | 270 |
| Total Fat | 9 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 330 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 9 grams |
| Protein | 8 grams |
| Sugar | 9 grams |
Reviews
These are really tasty. The lime sour cream on top really brings it together. I used regular sour cream and added a tiny bit of honey. I also added a little hot sauce to the filling.