Sunday, November 17, 2013

Easy Vegetarian Entrees: Black Bean, Mushroom and Quinoa Stuffed Peppers

Black Bean, Mushroom and Quinoa Stuffed Peppers

These are great for an easy Meatless Monday dinner.  They're easy, healthy delicious and fun!

I love black bean burgers, but I just can't do hamburger buns and/or bread as much as I want to.  Luckily, there are a couple of brands of black bean burgers out there whose products are versatile and don't always have to be eaten as a burger.  Morningstar and Lightlife are my two favorite brands, and are easily available in grocery stores and at Costco.

The key to making these quick and delicious is to always keep pre-cooked quinoa in the refrigerator and to roast the bell peppers BEFORE you stuff them.  They're easy on a grill or a gas stove, or you can just pop them in the broiler for about 4-5 minutes on each side.  It cuts down on cook time and adds TONS of flavor!

Black Bean, Mushroom and Quinoa Stuffed Peppers

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 2

Black Bean, Mushroom and Quinoa Stuffed Peppers

  • 2 red, yellow or orange bell peppers
  • 2 frozen, pre-cooked chipotle black bean burgers (I used Morningstar)
  • 10 oz. sliced crimini mushrooms
  • 1 cup cooked white quinoa
  • 2 tbsp. chunky, medium salsa (I used Herdez)
  • 1/4 cup shredded cheddar cheese
  • 1 tsp. garlic powder
  • salt and pepper to taste 
  • non-fat cooking spray
  • avocado and lime slices for garnish
  1. Pre-heat the oven to broil or grill/stove to high heat.
  2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.  Place the peppers in the oven or directly on the flame for 4-5 minutes on each side until blistery and partially blackened.  Remove from heat and set aside.
  3. Spray a large skillet with non-fat cooking spray.  Heat on medium heat.  Add the sliced mushrooms and season with salt, pepper and garlic powder.  Cook for 4-5 minutes, stirring occasionally until mushrooms are browned.
  4. Add the frozen black bean burgers and allow them to thaw in the heated pan for 2-3 minutes, breaking them apart completely as they thaw.  Add the quinoa and salsa, stir until combined and cook for 2-3 minutes, until everything is combined, heated and liquid is absorbed.
  5. Place the roasted peppers on a cookie sheet.  Spoon the black bean mixture into the peppers. Top with cheese and return to the broiler for about 1 minute to melt the cheese.
  6. To serve:  Place two stuffed pepper halves onto a serving dish.  Garnish with avocado slices and/or lime wedge and serve immediately.

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