Description
Daniel Fast One-Pot Stuffed Peppers offer a simple and satisfying plant-based meal.
Ingredients
Scale
- 4 large bell peppers (any color), tops sliced off and seeded
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can diced tomatoes, undrained
- 1/2 cup vegetable broth (Daniel Fast approved)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- salt and black pepper to taste (optional, check Daniel Fast guidelines)
- fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and carefully scoop out the seeds and membranes.
- If your peppers tend to roll over, slice a thin sliver off the bottom of each pepper.
- Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat.
- Add the finely chopped yellow onion and sauté for about 5-7 minutes, until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cooked quinoa, rinsed black beans, diced tomatoes, and vegetable broth to the pot.
- Stir in the dried oregano, ground cumin, and smoked paprika. Season with salt and black pepper if desired.
- Stir everything together until well combined.
- Arrange the prepared bell peppers upright in the pot.
- Spoon the filling into each bell pepper, packing it down slightly.
- Pour any remaining vegetable broth around the base of the peppers.
- Cover the pot tightly with a lid or aluminum foil.
- Transfer the pot to the preheated oven and bake for 30-40 minutes.
- Once tender, carefully remove the pot from the oven.
- Let the stuffed peppers cool slightly before serving.
- Garnish with fresh chopped cilantro or parsley.
Notes
- This recipe is ideal for the Daniel Fast.
- You can use any color of bell peppers.
- Feel free to add more spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: stuffed peppers, Daniel Fast, plant-based meal