Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family.
1/2 cup chopped fresh cilantro, plus more for garnish
4 multicolor bell peppers
1 ripe avocado, diced (for garnish)
1 lime, sliced (for garnish)
2 radishes, sliced (for garnish, optional)
Instructions
In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350 degrees F. for 30 minutes, or until peppers are tender.
Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.
Nutrition facts
Calories
460
Fat
22g
Sat Fat
2.5g
Sodium
680mg
Carbs
56g
Fiber
16g
Protein
13g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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