Vegan Stuffed Bell Peppers
Ingredients
- 4 bell peppers
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup vegan cheese, optional
- Fresh cilantro, for garnish
Preparation
Preheat the oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, sauté the diced onion and minced garlic over medium heat until softened.
Add the cooked quinoa, black beans, corn kernels, diced tomatoes, cumin, paprika, chili powder, salt, and pepper to the skillet and stir to combine, cooking for a few minutes until heated through.
Stuff the bell pepper cavities with the quinoa mixture.
Place the stuffed peppers in a baking dish and, if using, sprinkle vegan cheese on top.
Bake in the preheated oven for 25 to 30 minutes or until the peppers are tender.
Remove from the oven and garnish with fresh cilantro before serving.
