2 bell peppers

1 cup quinoa, cooked

1/2 can black beans, drained & rinsed

1/2 large yellow onion

2 cloves garlic, minced

1 cup mushrooms

1/2 cup corn

1/2 can tomato sauce

1 tbsp. green onions

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. oregano

1/2 tsp. black pepper

Veggie broth for sauteing

Avocado Cream:

1 avocado

1/2 cup cashews

1/2 cup nutritional yeast

1 tbsp. dijon mustard

1 tbsp. coconut or liquid aminos

3 cloves garlic

1 lemon, juiced

1 tsp. cumin

1 tsp. black pepper

1 tsp. paprika

water or veggie broth (enough to cover ingredients)


  1. Start by preheating the oven to 375 degrees F.
  2. Saute garlic and onion in a splash of vegetable broth.
  3. Add in mushrooms. Cook until mushrooms are cooked down (about 3 minutes).
  4. Next add in corn and spices. Cook for a few more minutes.
  5. Add in tomato sauce and quinoa. Stir together well. Adjust seasoning if needed.
  6. Stuff each pepper with quinoa and veggie mixture. Be sure to really fill them up!
  7. Place some sauce and leftover veggie mix on the bottom of a glass baking dish and place stuffed peppers on top.
  8. Bake peppers for 10-15 minutes. You want the peppers to be soft but still have a crunch.
  9. Make avocado cream while stuffed peppers are baking. Blend together all ingredients until smooth. 
  10. Top peppers with avocado cream and green onions.
  11. Enjoy!

Kayla Jacob

Personal Chef

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