Quinoa Stuffed Bell Peppers

These tasty Quinoa Stuffed Bell Peppers are a great vegan meal because they are full of protein and good for you nutrients. You can have a cozy dinner at home or share them with friends. After mixing quinoa, black beans, and spices together, you get a filling that is both hearty and tasty.

Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• 1 cup vegan shredded cheese optional

Instructions:

Preheat the oven to 375F 190C

In a saucepan, bring the vegetable broth to a boil

Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

In a large skillet, saut onion and garlic until translucent

Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper

Cook for 5-7 minutes, stirring occasionally

Combine cooked quinoa with the bean mixture

Stir in chopped cilantro and lime juice

Adjust seasoning if needed

Stuff each bell pepper half with the quinoa mixture, pressing gently to pack it in

Place stuffed peppers in a baking dish

If using vegan cheese, sprinkle it over the stuffed peppers

Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender

Remove foil and bake for an additional 5 minutes to melt the cheese, if using

Serve hot, garnished with extra cilantro if desired