Rub that rubs gourmet spices - vegan stuffed bell peppers with quinoa

Mexican Quinoa Stuffed Bell Peppers.

Lori Ahrens

Stuffed bell peppers are a wonderful option for a low fat meal that is filling, Uncomplicated and versatile.

*Can adjust cheese and broth for a vegan dish


2 cups vegetable broth or chicken broth

1 cup quinoa

1/2 cup black beans

1 cup corn

1 cup diced fresh tomato

4 large bell peppers

Cheddar cheese for topping

1 tbsp rub that RUBS Mexican Gourmet Spice Blend


Bring 2 cups of broth, quinoa and rub that RUBS Mexican gourmet spice blend to a boil.

Reduce heat and simmer and cover for 9 minutes

Remove from heat and fluff after 30 minutes

Add the corn, tomato, black beans and stir.

Preheat the oven for 350 F

Cut the top of the bell peppers off

Seed the bell peppers with a paring knife

Place the peppers in an oven safe dish and fill with the quinoa mixture.

top with cheese

Bake at 350 F for 30 minutes

Remove from heat and serve 



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