Prep time: 10 minutes
Total time: 1 hour
Serves: 4

Ingredients:

  • 4 large bell peppers, de-seeded, tops removed, cut in half lengthwise (to create 8 bowls for filling)
  • 2 cups cooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 1 cup pasta sauce
  • ¼ cup cilantro, chopped (more for garnish)
  • ½ cup cheddar cheese (more for topping)
  • Salt and pepper, to taste
  • Sour cream or Greek yogurt for topping (optional)

Directions:

  • 1

    Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

  • 2

    Cook and prepare the quinoa according to the package directions.

  • 3

    Use a large bowl to mix together cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt and pepper. Mix together until well combined.

  • 4

    Pack each bell pepper “bowl” with filling and place in baking dish. Cover dish with aluminum foil and bake for 25 to 30 minutes. Peppers should be tender with the touch of a fork.

  • 5

    When ready to serve, add your preferred toppings! Cheese, cilantro, sour cream or even Greek yogurt (if you’re looking to add a little more protein).