These pepper bowls are super-easy to make and are good for vegans, vegetarians or those who just want more plant- or grain-based meals in their diet. This is a good addition to your “Meatless Monday” rotation and leftovers can be used for tacos or to top nachos.

On a budget? Student? This is a good “Cooking for Students” recipe. A shout out to my blog pigs (and TFC readers – THANK YOU!), Katharine and Lisa.

Note: While the photos show 4 halved pepper portions (serving up to 8 people), there was enough make an additional  pepper (so 5 halved pepper portions serving 10 people), hence the recipe is written that way. Please note that the nutritional information below is based on 5 halved peppers.

Prep time: 10 minutes (if you have to cook your quinoa and lentils, prep time is 25 minutes); Cook time: 45 minutes; Serves: 5 – 10 people; Nutrition: 170 calories per half pepper

What you need:

• 5 peppers, halved and cleaned of stems, seeds and white pith
• 2 cups cooked quinoa
• 1 cup cooked red lentils
• 1 1/2 cups black beans
• 1 can (341 ml/12 oz) corn
• 1 1/3 cup salsa
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/8 tsp salt
• 1/8 tsp fresh ground pepper
• 10 slices vegan “cheese” (or grated cheese – for non-vegans)
• green onion, sliced (garnish)
• jalapeños (garnish)
• sour cream (garnish – not for vegans)
• hot sauce (optional)

What you do:

• Preheat your oven to 350°F, make sure your rack is in the centre of the oven
• In a frypan, over medium-high heat, add the olive oil, when hot add the diced onions and garlic

• Stir and cook for about 5 minutes until translucent. Add the cumin, chili powder, oregano and salt and pepper. 

• Stir for another minute
• In a large bowl, add the cooked quinoa, red lentils, black beans and corn

• Add the cooked onion mix and salsa to bowl

• Stir well

• Cut the peppers in half removing stem, seeds and white pith. Place in large roasting pan.
• Scoop the quinoa/lentil/bean/corn mix into the peppers

• Cover with a sheet of aluminum foil
• Bake for 30 minutes
• Remove from oven. Turn oven to broil and move your rack up a level.
• Remove foil, cover with cheese

• Return to the oven under broil for 5 minutes, or until the cheese is bubbling
• Serve
• Top with diced avocado, jalapeños, green onions (and sour cream for non-vegans) and hot sauce

• Ole!

• Enjoy!

• Shh! You don’t have to tell people it’s vegetarian (and vegan)!

• Happy Cinco de Mayo!

• Happy leftovers dance – use this for tacos or to top nachos!

Yield: 5 -10

(Vegan) Mexican Bowls

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Vegan-friendly stuffed pepper bowl, perfect for celebrating Cinco De Mayo or Meatless Monday!

Print

Ingredients

• 5 peppers, halved and cleaned of stems, seeds and white pith
• 2 cups cooked quinoa
• 1 cup cooked red lentils
• 1 1/2 cups black beans
• 1 can (341 ml/12 oz) corn
• 1 1/3 cup salsa
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/8 tsp salt
• 1/8 tsp fresh ground pepper
• 10 slices vegan "cheese" (or grated cheese - for non-vegans)
• green onion, sliced (garnish)
• jalapenos (garnish)
• sour cream (garnish - not for vegans)
• hot sauce (optional)

Instructions

1. Preheat your oven to 350°F, make sure your rack is in the centre of the oven
2. In a frypan, over medium-high heat, add the olive oil, when hot add the diced onions and garlic
3. Stir and cook for about 5 minutes until tranluscent. Add the cumin, chili powder, oregano and salt and pepper. Stir for another minute
4. In a large bowl add the cooked quinoa, red lentils, black beans and corn
5. Add the cooked onion mix and salsa to bowl
6. Stir well
7. Cut the peppers in half removing stem, seeds and white pith. Place in large roasting pan.
8. Scoop the quinoa/lentil/bean/corn mix into the peppers
9. Cover with a sheet of aluminum foil
10. Bake for 30 minutes
11. Remove from oven. Turn oven to broil and move your rack up a level.
12. Remove foil, cover with cheese
13. Return to the oven under broil for 5 minutes, or until the cheese is bubbling
14. Serve
15. Top with diced avocado, jalapenos, green onions (and sour cream for non-vegans) and hot sauce if desired

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 384mgCarbohydrates: 29gFiber: 7gSugar: 6gProtein: 8g