Black Bean Mushroom and Quinoa Stuffed Peppers

These are so healthy and so wonderful to eat!! They come together quickly but taste like you spent hours on them. Quinoa is loaded with protein, fiber, Iron, B Vitamins, Magnesium, Calcium and Potassium. The black beans make it a protein powerhouse. I actually added chunks of organic chicken breast which puts it over the top. The added garlic and pinch of cayenne make for a zesty fun meal.

  • 2 Tbsp olive oil
  • 1 med onion, diced
  • 3 cloves garlic, minced
  • 2 cups chopped mushrooms
  • 1 Tbsp chili powder (I actually used Trader Joe’s Chili seasoning with lime for an added zest but regular will do)
  • 1 tsp salt
  • 1 pint organic cherry tomatoes, diced
  • 1 Tbsp tomato paste
  • powdered garlic to taste
  • 1 cup cooked quinoa (make according to directions, I use veggie broth instead
  • of plain water for added flavor)
  • 1 can organic black beans
  • 1 or 2 pinches of cayenne
  • fresh cilantro for garnish

Preheat oven for 350 degrees
Prepare peppers: In a large pot, filled half way full with water, bring to a rolling boil. Cut the tops off the peppers, remove seeds and cut in half. Boil peppers for 5 min and drain.

While water is boiling, heat oil in a large pot. Saute the onions for 3- 5 min. Add garlic and mushrooms, saute for another 5 or so min or until mushrooms soften. Stir in chili powder and salt. Add tomatoes. Cook until tomatoes start to break down (about 15 min or so). Stir in tomato paste until well mixed. Add cayenne. Stirring, add quinoa. Reduce heat and cover. Let simmer for about 20 min.

Stuff each pepper with filling. Top with garnish and serve.