Plant-Based Meal Prep Recipes That Everyone Will Love

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Stuffed bell peppers with Beans and Roasted Tomatoes are a wholesome, colorful dish that’s both filling and packed with flavor. This meal prep idea is not only vibrant but also highly adaptable; you can switch up the beans or add extra veggies to suit your tastes. Nutritious, customizable, and satisfying, these peppers are a plant-based favorite that everyone can enjoy!

Ingredients (for 4 stuffed peppers):

• 4 bell peppers, halved and seeds removed
• 1 c cooked quinoa
• 1 can (15 oz) beans of choice (black, kidney, or chickpeas), drained and rinsed
• 1 c cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F. Toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper, then roast on a sheet pan for 15 min. until soft and slightly blistered.
2. In a bowl, combine the cooked quinoa, beans, roasted tomatoes, cumin, smoked paprika, and the remaining olive oil. Season to taste.
3. Arrange the bell pepper halves in a baking dish and fill generously with the quinoa mixture.
4. Cover with foil and bake for 20 min., then uncover and bake an additional 5 min. until peppers are tender.
5. Garnish with parsley or cilantro before serving.