It’s a beautiful thing, no? So, why had I never attempted it? Things had to change. This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees. The trouble with eating less animal products is you can sometimes feel less full. But not so with these stuffed peppers! They’re hearty, filling and oh-so flavorful.
Origins of Stuffed Peppers
Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here. Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine. Bonus? They’re simple, requiring just 10 ingredients you likely have on hand right now.The filling is so delicious on its own – loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn – but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. Swoon! I think you guys are going to LOVE these peppers! They’re: SO easy to makeSuper flavorfulHeartyFillingHealthy& Versatile We enjoyed these recently for breakfast, but they could really be great for any time of day! I think they’d be especially ideal for entertaining meat eaters and vegans alike, since they’re so filling and flavorful. You know they’re good when they’re hungry-husband approved (ftw)! If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. We LOVE seeing what you come up with. Cheers, friends!
