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About the Recipe

Bell pepper- Bell pepper is known as antioxidant rich vegetables, it contains lycopene, capsaicinoids, Beta carotene etc . Also It is high in vitamin c which is a highly immune boosting vitamin. It works as an anti-inflammatory & has high benefits on Eye health.
Quinoa- This protein rich gluten free grain has numerous health benefits. It promotes satiety and can help cut back on between meal snacking. Quinoa is known for its anti-inflammatory & anti-aging properties.


  • 3 bell peppers, halved stem to tip, seeds removed

  • ½ cup mushroom

  • 3 Teaspoon oregano & mexican seasoning

  • ½ cup tomato puree

  • ½ cup corn

  • ½ cup quinoa

  • 1 cup black beans

  • ¼ cup cilantro, chopped

  • ½ cup vegan cheese


  • Preheat the oven to 350 F.

  • Cook the quinoa, cool and set aside.

  • In a skillet over medium heat, add 2 tablespoons of olive oil and cook the mushroom until browned. Add tomato sauce, seasoning and mix to combine. Turn off heat.

  • While the stuffing is getting cooked, set bell peppers in a steamer and fill the pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.

  • In a large bowl, add quinoa, black beans, corn, cilantro and cooked mushroom, toss to combine

  • In a baking dish, place steamed bell peppers cut side up and fill the cavity with mixture.

  • Top with shredded vegan cheese and bake for 10-15 minutes or until heated through.

  • Serve with sliced avocado, guacamole or salsa!

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