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    Black Bean Quinoa Stuffed Peppers


    Recipe by Bailey Campbell

    Forward by Progressive Nutritional

    These stuffed peppers are packed with hearty ingredients and full of flavour. Black beans provide a quick and easy source of iron and protein.1We added in quinoa for another excellent source of protein that’s also rich in vitamins and minerals.2 All ingredients are mixed and stuffed into bell peppers which are rich in vitamin C and high in antioxidants for a well-rounded meal.3


    • 3 bell peppers, halved
    • ½ cup quinoa
    • 1 cup vegetable stock
    • 1 14oz can black beans
    • 1 cup whole kernel corn
    • ½ cup diced cherry tomatoes
    • 1-2 jalapenos, chopped
    • ½ cup salsa
    • 3 tbsp nutritional yeast
    • 1 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp onion salt
    • 1 tsp paprika
    • Salt and pepper

    Optional Toppings:

    • Vegan sour cream
    • 1 ripe avocado
    • Hot sauce
    • Cilantro


    1. Preheat oven to 375F.
    2. Cut the peppers in half from top to bottom, stem and seed them. Place them cut side up in the prepared baking dish.
    3. Cook the quinoa in vegetable stock (follow package directions). You can sub the stock for water, but it will be much less flavourful.
    4. In a large bowl combine the black beans, corn, cherry tomatoes, jalapenos, salsa, nutritional yeast, cumin, garlic powder, onion salt, paprika, and salt and pepper.
    5. Once quinoa has finished cooking, add quinoa to the bowl mixture. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
    6. Divide filling into the 6 pepper halves.
    7. Bake for 30 minutes. Increase the heat to 400F and cook for another 15-20 minutes.
    8. Serve with vegan sour cream, avocado, hot sauce and cilantro. Stays fresh for 2-3 days.

    Instagram Handle@basicswithbails


    1. Oliveira, A. P., Andrade, G. F., Mateó, B. S., & Naozuka, J. (2017). Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgarisL.): Effects of Cooking. International journal of food science2017, 5957178.
    2. De Ron, A. M., Sparvoli, F., Pueyo, J. J., & Bazile, D. (2017). Editorial: Protein Crops: Food and Feed for the Future. Frontiers in plant science, 8, 105.
    3. Chávez-Mendoza, C., Sánchez, E., Carvajal-Millán, E., Muñoz-Márquez, E., & Guevara-Aguilar, A. (2013). Characterization of the nutraceutical quality and antioxidant activity in bell pepper in response to grafting. Molecules (Basel, Switzerland)18(12), 15689–15703.