Black bean, sweet potato, & quinoa stuffed peppers

I hope everyone had a wonderful holiday! I had a fun time relaxing with both my family & Patrick’s. There was lots of delicious food and far too many cookies. =)

I whipped up these stuffed peppers last-minute as a vegan option for our Christmas dinner. They turned out to be a great a main dish for us and a side dish for the others.

Enjoy!

picmonkey

Black bean, sweet potato, & quinoa stuffed peppers (adapted from Ambitious Kitchen)
2 cloves garlic, minced
3/4 cup uncooked quinoa
2 cups vegetable broth
1 can black beans
1 medium sweet potato
2 Roma tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon parsley
1 teaspoon onion powder
1 teaspoon red pepper flakes, optional
1/8 teaspoon pepper
1/8 teaspoon salt
3 large red bell peppers

  1. Preheat oven to 400 F.
  2. Bring 1 1/2 cups vegetable broth to a boil (save 1/2 cup for later).
  3. Add in quinoa and bring to a boil again. Cover, reduce heat to low and let simmer 15 minutes or until all the water is gone.
  4. Meanwhile, bring another small pot of water to boil. Add in peeled & diced sweet potato. Boil for 8 minutes or until tender. Drain water afterward.
  5. Stir together quinoa, sweet potato, drained black beans, diced tomatoes, 1/2 cup of vegetable broth, and spices.
  6. Cut red peppers in half and place in a baking pan. Stuff with quinoa mixture and cover dish with foil.
  7. Bake for 20-30 minutes or until peppers are tender.