Description
This colorful and flavorful dish is a great way to get your daily dose of veggies. The bell peppers are stuffed with a mixture of quinoa, black beans, and vegetables, making for a nutritious and satisfying meal.
Cuisine: Mexican-Inspired Vegan Fusion
Servings: 4
Pinot Grigio: Another great match for this recipe, Pinot Grigio's crisp acidity will cut through the heartiness of the stuffed bell peppers. Its flavors of green apple and citrus will also complement the freshness of the cilantro.
Grenache Rosé: For a lighter and more refreshing option, try pairing this dish with a dry Grenache Rosé. The fruit notes in the wine will complement the sweetness of the bell peppers, while its acidity will cut through the richness of the quinoa.
Ingredients
- 4 bell peppers (any color)
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh scallions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1 cup shredded vegan cheddar cheese (such as Daiya)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a medium bowl, combine the cooked quinoa, black beans, cilantro, scallions, and olive oil. Mix until well combined.
- Stuff each bell pepper with the quinoa mixture, filling to the top.
- If using vegan cheddar cheese, sprinkle it on top of each pepper.
- Bake for 30-40 minutes, or until the bell peppers are tender.
Matching Wines
Chardonnay: This buttery and oaky white wine will complement the richness of the quinoa and black beans. Its flavors of apple and pear will also pair nicely with the sweetness of the bell peppers.Pinot Grigio: Another great match for this recipe, Pinot Grigio's crisp acidity will cut through the heartiness of the stuffed bell peppers. Its flavors of green apple and citrus will also complement the freshness of the cilantro.
Grenache Rosé: For a lighter and more refreshing option, try pairing this dish with a dry Grenache Rosé. The fruit notes in the wine will complement the sweetness of the bell peppers, while its acidity will cut through the richness of the quinoa.