AuthorNikki PageCategoryCooking, Dinner, Plant-Based Recipes, Vegan RecipesDifficultyBeginnerEnjoy a warm, satisfying dinner with these Hearty Quinoa Stuffed Bell Peppers. Filled with fluffy quinoa, black beans, sweet corn, and a blend of spices, they're a vegan favorite that's both nutritious and delicious.
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the quinoa is fluffy.
While the quinoa is cooking, wash the bell peppers, slice off their tops, and remove the seeds and membranes. Tip: If the peppers are uneven, you can cut them in half. Set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
Fill each bell pepper with the quinoa mixture, packing it down as you go.
Grease the pan or use non-stick spray to ensure your food slides out smoothly.
Place the stuffed peppers in a baking dish. If using vegan cheese, sprinkle it on top of each pepper.
Cover the baking dish with foil and bake for 25-30 minutes.
Uncover and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.
Remove the peppers from the oven and let them cool for a few minutes. Serve with sliced avocado, lime wedges, and a sprinkle of fresh cilantro.
Ingredients
Directions
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the quinoa is fluffy.
While the quinoa is cooking, wash the bell peppers, slice off their tops, and remove the seeds and membranes. Tip: If the peppers are uneven, you can cut them in half. Set aside.
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
Fill each bell pepper with the quinoa mixture, packing it down as you go.
Grease the pan or use non-stick spray to ensure your food slides out smoothly.
Place the stuffed peppers in a baking dish. If using vegan cheese, sprinkle it on top of each pepper.
Cover the baking dish with foil and bake for 25-30 minutes.
Uncover and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.
Remove the peppers from the oven and let them cool for a few minutes. Serve with sliced avocado, lime wedges, and a sprinkle of fresh cilantro.
