Roasted Stuffed Green Peppers
prep 15 mins | cook 30 mins | total 45 mins | yield 8 servings
4 medium sized green peppers, halved and unseeded
14oz can of black beans, rinsed and drained
14oz can of diced fire roasted tomatoes
3/4 cup of sliced white button mushrooms
1 cup of cooked quinoa or cauliflower rice
1 small to medium sized white onion, chopped
1/2 tsp garlic powder
1 tsp of smoked paprika
3/4 tsp sea salt
1/4" tsp black pepper
2 tbsp extra virgin olive oil (EVO) or grape seed oil
1/2 cup of vegan shredded cheese (optional)
Heat oil in a large nonstick pot over medium-high heat until hot but not smoking. Combine cooked quinoa, black beans, onions, mushrooms, and fire roasted tomatoes. Reduce heat and let simmer for 10 minutes.
Add salt, pepper, smoked paprika, and garlic to simmering vegetables. Reduce heat to medium and let simmer for 10 to 15 minutes.
Pre-heat oven to 375 to 400 degrees. Place halfed green peppers face up on a backing sheet. Fill each green pepper half with the simmered vegetables mixture. Sprinkle optional shredded vegan cheese on top of stuffed green peppers.
Let stuffed green peppers roast in the over for 10 minutes.
Remove from oven and serve warm