Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

Recipe by Kozmic Blues
READY IN: 30mins




  • In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
  • Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
  • Stir in the chili powder and salt.
  • Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
  • Meanwhile, preheat the oven to 350º F.
  • To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
  • Boil the peppers for 5 minutes, and then drain them.
  • When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
  • Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
  • Remove from oven; garnish with cilantro, and serve.