Favorite Stuffed Peppers...you can't even tell they are Vegetarian and Gluten-Free

They could be Vegan but I love cheese too much...

This all began when I completely cleaned out two bell peppers and decided not to cook them. So I thought, hmmm what can I whip up now and bake in the am. When I have energy to deal with cooking another thing.

In my fridge I always have a container of drained black beans, as I throw them on salads or nachos. I also always have fresh spinach, cherry tomatoes and frozen corn. Luckily though, I had a can of Fire Roasted tomatoes, if you don't have that, then add your favorite salsa. Oh, and add cooked quinoa for some extra fiber and protein. 

 

Here's the list:

• 2 peppers cleaned out, if they don't stand up
• then slice a little from the bottom
• 1 can black beans (drained)
• 10 or so quartered cherry tomatoes
• A bunch of spinach
• 1 cup of corn (frozen or fresh
• 1/2 cup chopped white onion
• 1 cup cooked quinoa

Bake for 20 minutes at 450, then remove peppers

and add cheese, pop in for another 5 and enjoy! 

Toppings can include fresh cilantro or avocado, 

I took mine to work and heated up for 2 minutes.

It was the perfect filling but not heavy lunch!