Vegan Stuffed Bell Peppers with Quinoa and Beans
Ingredients
- 2 large bell peppers
- 1 cup quinoa, cooked
- 1 cup black beans, cooked
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/2 cup corn kernels
- 1/2 cup chopped spinach
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Preparation
Preheat the oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
Heat olive oil in a skillet over medium heat.
Add diced onion and minced garlic and sauté until softened.
Stir in diced tomato, corn kernels, chopped spinach, cumin powder, paprika, salt, and pepper and cook for a few minutes.
Mix in the cooked quinoa and black beans.
Stuff the mixture into the prepared bell peppers.
Place the stuffed peppers in a baking dish, add a small amount of water to the dish, and bake for 30 to 40 minutes until the peppers are tender.
