These flavorful stuffed peppers are a feast for your taste buds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Serves: 6
- Skill level: Intermediate
- Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 jalapeño pepper, seeded and diced
- 3 cloves garlic, minced
- 1 tbsp Tex-Mex seasoning
- 1/4 tsp each salt and pepper
- 2 cups Ripple Original Unsweetened
- 2 cups cooked quinoa
- 1 1/3 cups canned black beans, drained and rinsed
- 1 cup corn kernels
- 2 tbsp finely chopped fresh cilantro
- 3 bell peppers, halved lengthwise
- 2 green onions, finely sliced
Directions
- Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook onion, jalapeño, garlic, Tex-Mex seasoning, salt and pepper for about 5 minutes or until tender.
- Add Ripple Original Unsweetened; bring to boil, stirring frequently. Cook for 3 to 4 minutes or until thickened. Remove from heat; stir in quinoa, black beans, corn and cilantro.
- Divide filling among peppers and place in greased 13- x 9-inch baking dish.
- Cover with foil; bake for 20 to 25 minutes or until peppers are tender and filling is heated through. Remove foil; cook for 15 to 20 minutes or until tops are golden brown. Garnish with green onions.
Tips
Top with shredded vegan or dairy-free cheese before baking.
