Dairy-Free Stuffed Peppers

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These dairy-free stuffed peppers are packed with protein, fiber, and flavor. They are perfect for meal prep because they can be made ahead of time and reheated quickly. You can also store the leftovers in the refrigerator for up to three days. Enjoy!

Ingredients:
  • 4 bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) diced tomatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • Salt and black pepper to taste
  • Optional toppings: chopped fresh cilantro, sliced avocado, hot sauce
    Instructions:
  1. Preheat your oven to 375°F.
  2. Cut off the tops of the bell peppers and remove the seeds and membranes from the inside.
  3. In a large bowl, mix together the cooked quinoa, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, and black pepper.
  4. Spoon the quinoa and black bean mixture into each bell pepper until it is filled to the top.
  5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender.
  6. Serve the stuffed peppers hot with your favorite toppings, such as chopped fresh cilantro, sliced avocado, or hot sauce.