These became so much better once I discovered cooking quinoa in vegetable broth! So flavorful and packed with protein!


15 Minutes

  • 1 cup quinoa, rinsed and drained

  • 2 cups vegetable base (my favorite is Better than Bouillon Seasoned Vegetable Base)
  • 4 large bell peppers, halved, seeds removed
  • 1/2 cup hot salsa of choice, a personal favorite is the La Costeña Ranchera or Herdez brand options.
  • 1 (15 oz) can of seasoned black beans, drained
  • 1 cup zucchini, quartered
  • 1 tablespoons nutritional yeast
  • 2 teaspoons cumin powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder

  • lime


1 Hours     15 Minutes

  1. Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.

  2. In a small sauce pan, heat quinoa and vegetable broth to a boil. Once boiling, reduce heat, cover and simmer for approximately 20 minutes. All liquid will absorb and the quinoa should be fluffed with a fork.
  3. Lightly sauté quartered zucchini in a medium pan with lime juice (approximately 1 lime), until just tender, 3-5 minutes.
  4. Brush halved peppers with a high heat oil, such as avocado, coconut or grapeseed. If absent, cooking spray will do the job. Sprinkle with salt, garlic powder and black pepper.
  5. Transfer cooked quinoa to a large mixing bowl and add salsa, zucchini, black beans, and spices. Mix to thoroughly. Add salt and additional spices to taste.
  6. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  7. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 20 minutes. Peppers will be soft and slightly golden brown.
  8. Serve with red onion, avocado slices and hot sauce.

Additional Cooking Instructions

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