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 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.
Sauté diced onion and minced garlic until softened.
Add diced tomato, corn kernels, chopped spinach, cumin powder, paprika, salt, and pepper, and cook for a few minutes.
Stir in cooked quinoa and black beans until well combined.
Stuff the mixture into the prepared bell peppers.
Place stuffed peppers in a baking dish and bake for 25-30 minutes until tender.
