When I was a kid and my mom would make stuffed bell peppers I would only eat the meat and cheese that was in them. Which is really weird considering I was the kid that would only eat the top of the bread off my hamburger when my aunt would get me happy meals. Basically, I was not a fan of meat as a kid. I wasn’t a fan of anything as a kid actually. So it was weird that the meat was the only part I would eat.
Eventually I started eating the bell pepper with them and then when I started making stuffed bell peppers I would make them with ground turkey instead of beef because I liked it far better. Of course eventually the turkey turned into black beans and then I added the quinoa with it. Who knew one could have such a long complicated history with stuffed bell peppers.
I love this recipe because it is so simple and foolproof. There is not a lot that you can do to mess this up. You basically dump some salsa and hot tomato sauce, let the peppers steam, add quinoa and beans and boom you’re done.
The filling by itself is wonderful if you don’t want to fuss with the bell peppers or if you’re like little me and don’t actually like them. I also discovered the next day that if you toss some mango in the filling it is all sorts of delicious. It adds a sweetness and brightness to offset the spice of the salsa. I don’t know why mango is the perfect fruit for salsas and stuff like that but it is.
This is a great clean and healthy meal and it’s also incredibly filling. It’s less than 10 ingredients yet it’s packed with protein, full of flavor, and will please both meat-eaters and veggies alike.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 4 Servings
½ cup uncooked quinoa, rinsed well
1 cup water
1 16oz jar salsa
1 7 oz can el pato tomato sauce
1 15 oz can black beans, drained
2-4 bell peppers, halved and deseeded
- Add quinoa and water to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- While your quinoa is cooking put your salsa and tomato sauce in a deep sauce pan. Place the bell peppers face down and cover allowing to steam until they are fork tender.
- Once the peppers are done remove them from the pan and add the quinoa and beans. If you want you can add a little bit of water to the salsa mixture.
- Place the peppers in a dish and fill with the quinoa and bean mixture.
- Serve with avocado tomato and lettuce on the side.
-If you don’t like quinoa or you want to use meat instead of it you can serve with this Spanish rice.
-If you can’t find the el pato sauce just use regular tomato sauce
-You can also serve it with cheese and sour cream if you’re not a vegan.