Stuffed Bell Peppers with Quinoa and Black Beans

Servings: 4 | 50 minutes | 416 kcal

Stuffed bell peppers have a long history dating back to ancient times, and variations can be found in many different cuisines around the world. This vegan version incorporates the flavors of Latin American cuisine by using quinoa, black beans, and spices.

During a trip to a local farmer' market, I found the most beautiful and colorful bell peppers. I knew I had to create a dish that highlighted their vibrant colors and flavors, which led to the creation of this delicious vegan recipe.

Ingredients

4 large bell peppers, any color
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cup corn kernels, fresh, canned or frozen
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 cup vegan cheese, shredded (optional)
1 tablespoon fresh cilantro, chopped (optional)

Instructions

Preheat oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove seeds and membranes. Place them upright in a baking dish and set aside.
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and the liquid is absorbed.
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
Stir in cooked quinoa, black beans, corn, chili powder, cumin, and salt. Cook for another 3-4 minutes until heated through.
Carefully stuff each bell pepper with the quinoa mixture, pressing down to fill completely. Top with vegan cheese if using.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 5-10 minutes or until the peppers are tender and the cheese is melted.
Garnish with fresh cilantro and serve immediately.