/gheeː peaː teaː/
Servings: 4 | 0 minutes | 270 kcal
The concept of stuffed peppers has been around for centuries, with different cultures having their own variations. This particular recipe puts a vegan spin on traditional stuffed peppers, incorporating protein-rich quinoa and a variety of vegetables.
This recipe is inspired by a challenge to create a delicious, hearty meal that can satisfy any appetite, vegan or not. After many trials, the Vegan Quinoa Stuffed Bell Peppers was born, and it quickly became a hit among vegans and non-vegans alike.
Ingredients
- 1 cups quinoa
- 4 pieces bell peppers
- 1 pieces onion
- 2 pieces garlic cloves
- 1 cups black beans
- 1 cups corn
- 1 cups tomato sauce
- 1 teaspoons cumin
- 1 teaspoons chili powder
- 1 pieces avocado
- 1 pieces lime
- 1 cups cilantro
- 1 teaspoons salt
- 1 teaspoons pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds inside. Place them in a baking dish and bake for 15-20 minutes until they are tender.
- While the peppers are baking, cook the quinoa according to package instructions.
- In a large skillet, heat oil over medium heat. Add onions and garlic, and cook until they become translucent.
- Add the beans, corn, tomato sauce, cumin, chili powder, salt and pepper to the skillet. Stir everything together and let it simmer for 5-10 minutes.
- Stir cooked quinoa into the skillet. Remove from heat.
- Take the bell peppers out of the oven and carefully fill each one with the quinoa mixture.
- Return the peppers to the oven and bake for another 10 minutes.
- Garnish with sliced avocado, lime juice, and fresh cilantro before serving.