Today I’m sharing a fan favorite dinner in our house…Double Stuffed Peppers. Why double stuffed you ask? Because everything is better when it’s stuffed double-y. Think about it, Oreos, Ice Cream Sandwiches, Christmas Stockings…all better when double stuffed. And truthfully, I consider these “double stuffed” because the amount of filling this recipe creates, always leads to a pepper overflow situation, which is a good thing…trust me.

My take on stuffed peppers is a quick, vegetarian option packed with plenty of flavor. Sounds good, I know. This is a go-to for nights when we need a little comfort food,  but don’t want to feel extra fluffy after dinner. Now, onto the good stuff(ed)!

The Ingredients

From the Grocery or Thrive Market

• 3 Large Bell Peppers to stuff, of your color choice – we usually go with red
• 1 Large Bell Pepper of a different color – we usually go with green
• 1 can of Tri-blend beans (no, salt added, look for organic)
• 1 can of Tomato Paste (Muir Glen is my fave – you can find it here
• 1 Cup Quinoa – I like the Tru Roots Whole Grain from Thrive Market 
• 1 – 4oz can of Diced Green Chili

From the Pantry

• For flavor: Salt, Pepper, Cumin, Minced Garlic, Cilantro
• Cooking Spray

How To Make

1. Pepper Prep:
   • Bring a large pot of water to boil. Preheat oven to 400.
   • Wash the peppers! Cut the tops off of the 3 red bell peppers.
   • Place the 3 red bell peppers in the pot of water, let those simmer and eventually come to a boil while you prepare the stuffing
2. Stuffing
   • Rinse and follow cooking instructions for 1 cup of Quinoa
   • While the quinoa is cooking, rinse and drain the canned beans and green chillies.
   • Spray a skillet with cooking spray, and put on low-medium heat. Add the beans and chillies to the skillet with a dash of salt, pepper and cumin.
   • Optional (but a necessity in my opinion), add 1 TBSP of minced garlic to the skillet, stir all ingredients and let simmer
   • Once the quinoa is cooked add it to the skillet along with the tomato paste. Stir until all contents of the skillet are coated in tomato paste.
   • Add another good dash of salt, pepper, and cumin.
3. Double Stuffing your Peppers
   • By now the peppers should be boiling, reduce the heat and drain the water.
   • Move the 3 peppers to a baking sheet (either line sheet with tin foil, or spray with cooking spray). You may need to hold the peppers upright while you stuff them.
   • I like to use a small spoon and take the contents from the skillet to stuff each pepper. Don’t be afraid of overstuffing!
   • *Tip – use the spoon to push the stuffing down so your pepper is densely stuffed
4. Finishing Touches
   • Once the peppers are stuffed (you may have extra filling), place them into the oven at 400 for 5-8 minutes
   • When cooked, top the peppers with some cheese and cilantro. I like to serve these in a shallow bowl, if you have extra stuffing, I like to add some to the base of the pepper.
   • Enjoy, and share with friends!

There ya have it! Our stuffed pepper goodness from my table to yours. If you end up trying this recipe I would love to see how it turns out! Have a stuffed pepper recipe of your own? I would love to try it! If you can’t tell I’m a little pepper obsessed. Be sure to tag me on Instagram @the_lovelytwist and use the hashtag #LTDinnerinaDash if you use any of my recipes. Cheers, and happy stuffing!

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