Stuffed Bell Peppers
Delicious, sweet, and juicy bell peppers filled with beans, quinoa and veggies make the perfect combo for lunch or dinner. A super easy recipe that's fun to make.
Ingredients
- 4 large bell peppers any color
- 240 g or 1 cup cooked quinoa
- 425 g or 1 can 15 oz black beans, drained and rinsed
- 160 g or 1 cup corn kernels fresh, frozen, or canned
- 240 g or 1 cup diced tomatoes canned or fresh
- 160 g or 1 cup diced onion
- 2 cloves garlic minced
- 5 ml or 1 tsp cumin
- 5 ml or 1 tsp chili powder
- Salt and pepper to taste
- 240 g or 1 cup vegan cheese optional
- Fresh coriander or parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don't stand upright on their own, you can trim a small piece from the bottom to help them balance.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If you're using vegan cheese, you can sprinkle it on top of the filling. Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly. Garnish with fresh cilantro or parsley if desired.
- Let them cool slightly before serving.