/gheeː peaː teaː/
Servings: 4 | 0 minutes | 350 kcal
The idea for this dish came from a traditional Mexican cuisine, where they often stuff bell peppers with meat and cheese. But in our version, we're swapping out those ingredients for healthier options like quinoa, black beans, and corn!
These colorful stuffed bell peppers are perfect for a family dinner or even a classy dinner party. One time, I served it to a group of staunch meat lovers and they were pleasantly surprised at how hearty a vegan dish could be!
Ingredients
- 4 pieces bell peppers
- 1 cups quinoa
- 1 cups black beans
- 1 cups corn
- 1 pieces onion
- 1 cups tomato sauce
- 1 teaspoons cumin
- 1 teaspoons garlic powder
- 2 teaspoons olive oil
- to taste teaspoons salt and pepper
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Cut off the tops of the bell peppers and remove the seeds. Place them in a baking dish.
- Cook the quinoa according to package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the cooked quinoa, black beans, corn, tomato sauce, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine.
- Spoon the mixture into the bell peppers until they are full.
- Bake in the preheated oven for 30 minutes, until the bell peppers are tender.
- Serve hot, garnished with your favorite herbs or sauce.