Stuffed bell peppers are a classic, but this vegan variation takes it to the next level with a hearty quinoa and black bean filling. It's a colorful, nutritious dish that's perfect for any season. Give these a try when you want something satisfying and wholesome.
The star of our dish is the bell peppers. They're not just a vibrant container but add a subtle sweetness when roasted. Quinoa is our protein-packed grain base, absorbing all the wonderful flavors. We cook it in vegetable broth for extra depth. Black beans are added for more protein and a creamy texture. Corn kernels offer a sweet crunch, balancing the spices nicely. Red onion and garlic are sautéed for a savory foundation. The spice mix, featuring cumin, smoked paprika, and chili powder, gives the filling an irresistible warmth. A splash of lime juice and fresh cilantro brighten up the entire dish.
These stuffed peppers pair wonderfully with a simple green salad dressed with lemon vinaigrette. For a heartier meal, serve alongside roasted sweet potatoes or a creamy avocado dip. They also make a great picnic item — just serve them cold with a dollop of vegan yogurt on top.
Start by preheating your oven to 375°F (190°C). While that's warming up, you'll want to prepare a baking dish with a light coating of oil to prevent sticking. Grab your bell peppers, slice the tops off, and clean out the seeds and membranes. It's a quick task that sets the stage for perfect stuffed peppers.
Next, let's get the quinoa going. Bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat, cover, and let it simmer away for about 15 minutes. You'll know it's done when the liquid is absorbed and the quinoa is fluffy.
While the quinoa cooks, heat some olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic. Sauté these until they become translucent, releasing their aroma, which makes your kitchen smell like a dream.
Now, stir in the black beans and corn, followed by the cumin, smoked paprika, chili powder, salt, and pepper. Let everything mingle and cook for around 5 minutes, letting the spices bloom and meld together.
Once your quinoa is ready, add it to the skillet along with the lime juice and chopped cilantro. Mix everything thoroughly, making sure each spoonful is packed with flavor. This is your filling, and it's ready to go.
Carefully stuff each bell pepper with the quinoa mixture. Press it down gently to ensure it's packed in there nicely. Place the stuffed peppers in your prepared baking dish, cover them with foil, and pop them in the oven.
Bake them for 25-30 minutes until the peppers are just tender. Remove the foil for the last 5 minutes to give the tops a slight char and extra flavor.
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