Vegan Stuffed Bell Peppers

Hearty bell peppers are filled with a flavorful mixture of quinoa, black beans, and spices, then baked to perfection. This vibrant dish offers a healthy and satisfying meal option.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 large bell peppers

1 cup quinoa

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

1 small red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fresh cilantro, chopped

1 tbsp olive oil

Juice of 1 lime

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.

4. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.

5. Add black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and cook for 5 minutes.

6. Add cooked quinoa, lime juice, and cilantro. Mix well and remove from heat.

7. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack.

8. Place stuffed peppers in the prepared baking dish and cover with foil.

9. Bake for 25-30 minutes, or until the peppers are tender.

10. Remove foil and bake an additional 5 minutes for a slight char on top.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through, or microwave on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.