Servings 8


4 bell peppers halved

1.5 tbs. olive oil

1 small onion diced

2 cloves garlic minced

2 tbs. chili powder

2 tsp. cumin

2 tsp. paprika

1 15 oz can black beans rinse and drained

3 cups baby spinach chopped

3 cups cooked quinoa

1 15 oz can diced tomatoes

1/4 cup cilantro chopped


Preheat oven to 375 degrees F. Place a thin layer of oil on a baking dish.

Slice in half lengthwise, remove the seeds, wash and set aside.

In a large sauté pan heat oil over medium heat. Add onions and cook until soft for about 5 minutes.

Stir in the garlic, chili powder, cumin and paprika, season with salt & pepper, and cook for another 1-2 minutes.

Add the black beans, spinach, quinoa, and tomatoes, and mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.

Use a spoon to fill peppers with quinoa stuffing.

Arrange peppers in a large baking dish and cover with tinfoil. Bake for 25 minutes.

Remove peppers from the oven. Garnish with chopped cilantro and serve immediately