These Vegan Stuffed Bell Peppers are a perfect combination of flavor and nutrition. Filled with quinoa, black beans, corn, and an array of fresh vegetables, they make for a wholesome and satisfying meal. Easy to prepare and visually appealing, these stuffed peppers are sure to be a hit at your dinner table.
Ingredients:
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup of quinoa, rinsed
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh cilantro, chopped (for garnish)
For Serving:
- Fresh avocado slices
- Lime wedges
Instructions:
Step 1: Cook the Quinoa
- In a medium pot, bring 2 cups of water to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
Step 2: Prepare the Filling
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Stir in the diced tomatoes, black beans, corn, cooked quinoa, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through.
Step 3: Stuff the Peppers
- Place the bell peppers in a baking dish, cut side up.
- Spoon the quinoa and vegetable mixture into each bell pepper, packing it in tightly.
- Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
Step 4: Serve and Garnish
- Remove the stuffed peppers from the oven and let them cool slightly.
- Garnish with chopped fresh cilantro.
- Serve with fresh avocado slices and lime wedges on the side.
Tips and Variations:
- Cheesy Topping: Sprinkle some vegan cheese on top of the stuffed peppers before baking for a cheesy finish.
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the filling for some extra heat.
- Different Grains: Substitute quinoa with rice, bulgur, or couscous for variety.
These Vegan Stuffed Bell Peppers are a beautiful and delicious way to enjoy a variety of vegetables and plant-based protein. Perfect for a weeknight dinner or a special occasion, they are sure to impress both vegans and non-vegans alike. Enjoy this flavorful, nutrient-packed meal. Happy cooking!
