Mini sweet bell peppers
What makes them special? They are sweeter than your average bell peppers. Small size makes it easy for a quick grab-and-go snack. Wonderful for snacking and to be eaten as appetizers. They are packed with nutrients, including Vitamin C, Vitamin A and fiber.
Bell Peppers are such an easy way to add color and healthy goodness to any dish! This is one of my favorite recipes and the first dish I made for my husband when we started dating. For someone who rarely eats vegetables, he loved it. I first made this dish five years ago while living in Scranton, Pennsylvania.
It all started out with the purchase of sweet baby bell peppers at Giant Supermarket. They were on sale and after one look at them, they were immediately in my cart. The ingredients are very simple.
- 2 tablespoons of olive oil
- 1 pack of baby bell peppers (1 lb bag)
- 3 limes
- 1 medium-sized yellow onion, diced
- 4 garlic cloves, finely chopped
- 1 cup quinoa, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can northern beans
- Your favorite brand of Southwest Salsa
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon cumin
- 1 teaspoon salt
INSTRUCTIONS
1. Preheat your oven to 350 degrees. Cut your bell peppers in the middle, but not all the way through. Drizzle some olive oil in a baking dish and spread the bell peppers evenly in a pan.
2. Roast the bell peppers in the oven for 15-20 minutes.
3. While the peppers are cooking, pour 2 tablespoons of olive oil into a pan. 4. Saute and brown your onions. Add chopped garlic and cumin. Then squeeze 3 limes into your pan. The limes add great flavor to the dish. Don’t skip them!
5. Add the diced tomatoes to the pan.
6. Once it starts to boil, add the can of black beans and northern beans. Make sure to wash your beans before you add them. I prefer to not have all the liquid preservatives from can food to go into my dish.
7. Add 5 tablespoons of the Southwest Salsa. Cook for about 5-7 minutes on medium heat.
8. Add in 2 cups of water to the pan, and then add in the quinoa to the mix. Let it all cook for about 10-15 minutes and set aside.
9. Remove the bell peppers from the oven. Cool for about 10 minutes. Stuff your peppers with the mixture. My favorite part! Then bake in the oven for about 5-7 minutes. Voila! You are done!
Healthy, Vegan and Delicious!
Oooh I didn’t know you like vegan dishes. This seems packed like nutrition! 🙂