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Simplified Stuffed Peppers

Stuffed peppers sound complicated but we promise after making these…they’re actually really simple. We swapped the meat and rice found in traditional stuffed peppers and instead used quinoa and black beans for a beautifully food combined base. This is also a great option for those who are worried about not getting enough protein with a plant based lifestyle. A ½ cup of quinoa provides 4.4 grams of protein while a ½ cup of black beans proteins 7 grams. And just a note on protein: people are so worried when they eat plant based that they aren’t getting enough, but by adding in foods like grains and beans with veggies, you can eat in such abundance to be full and satisfied. We put a south of the border twist on this recipe, so it would be great paired with our Mexicali Salad and/or the Signature MWH Guac.


  • 2 cups tomato sauce
  • 2 cups spinach
  • 1 cup red quinoa
  • 1 cup black beans
  • 1 cup Daiya cheddar cheese
  • 1/2 cup carrots
  • 1/2 cup mushroom
  • 1/2 cup celery
  • 1/4 cup zucchini
  • 1/4 cup white onion


  • Pre-heat oven to 350 degrees
  • Wash and hollow out your peppers
  • Chop all veggies
  • Combine carrots, celery, zucchini, mushrooms, spinach, and onion into pan
  • Sauté veggies in tomato sauce on low heat until they soften
  • Add in pre-cooked quinoa and black beans
  • Stir so that all ingredients are mixed together
  • Put filling in peppers
  • Sprinkle cheese on top
  • Put in oven until cheese is melted on top (about 10 minutes)
  • Enjoy!

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