Open-Faced Peppers


A play on traditional stuffed peppers, these Open-Faced Peppers get a protein boost from beans and quinoa (instead of ground beef). Plus, they’re colorful on a plate and easy to complement with just about any side dish. Try them with a side of jicama salad!

This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet, by Suzy Amis Cameron.

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Serves 4

  • 4 large bell peppers, your choice of color 
  • 1 tablespoon olive oil
  • 1/2 red onion, chopped  
  • 2 celery ribs, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup cooked pinto beans, rinsed and drained
  • 1 cup frozen corn kernels, drained
  • 1 cup cooked quinoa
  • 1/2 cup chopped fresh cilantro
  • 1 cup shredded vegan cheese

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Arrange the bell peppers on the baking sheet and bake until they begin to so en, 20 minutes. Set aside to cool.

3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion, celery, cumin, chili powder, and salt. Cook until the onion begins to so en, 3 to 4 minutes. Add the beans, corn, quinoa, and cilantro. Turn on the heat and stir the bean mixture until thoroughly combined. Set aside.

4. Remove the peppers from the oven and let sit until just cool enough to handle; keep the oven on. Slice the peppers in half lengthwise and carefully remove the stem and seeds. Return the pepper halves to the baking sheet, cut side up. Divide the quinoa filling evenly among them. Top evenly with the cheese, return the peppers to the oven, and bake until the cheese begins to brown, 15 minutes.

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Nutrition Information

Open-Faced Peppers

Servings per Recipe: 4

Amount per Serving

Calories:  320

Calories from Fat:  117

Total Fat:  13g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  760mg

Carbohydrates:  47g

Dietary Fiber:  10g

Protein:  8g

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