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Updated: Nov 7, 2023

Do you have some leftovers? Of course, you do! Don't follow this recipe! This recipe is an example of what ingredients you can combine and how to use up your leftovers. I came up with this recipe because I had a little quinoa left over from the night before and obviously I didn't want to waste it. I also had some other leftovers: steamed green beans, and sauteed mushrooms, as well as some withered cherry tomatoes.

A plate with VEGAN PEPPERS STUFFED WITH QUINOA with tahini sauce, avocado, and lime wedges


  • 3 Different Colored Peppers

  • 2 cups Cooked Quinoa

  • 10 Green Beans Steamed

  • 1 cup Sauteed Mushrooms

  • 6 Cherry Tomatoes

  • 1 can Pinto Beans

  • 1/2 cup Tomato Sauce

  • Garlic Powder

  • Onion Powder

  • Paprika

  • Cumin

  • small bunch of Cilantro

  • 1/2 Shallot

  • 1 Jalapeno Pepper


  • Chop green beans and cherry tomatoes into small pieces. Add to a large bowl together with quinoa, mushrooms, and pinto beans. Add tomato sauce and as much spices as you want. Mix well together.

  • Preheat the oven to 375 F. Cut the peppers in half from top to bottom place and place them into a baking dish. Drizzle the peppers with olive oil. Generously stuff the peppers with the quinoa mixture. Cover the baking dish with a lid or foil and place into the oven.

  • Bake covered for 30-40 minutes. Increase the temperature to 400 F, remove the cover, and bake for another 10-15 minutes uncovered.

  • Garnish with chopped shallot, cilantro and jalapeno pepper. Enjoy!


  • Serve with tahini sauce, or sour cream.

  • Avocados go great with this dish as well.

  • You can add some lime wedges to the plate.

A plate with VEGAN PEPPERS STUFFED WITH QUINOA with tahini sauce, avocado, and lime wedges

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