Vegan Stuffed Peppers
This Vegan Stuffed Peppers recipe is a delicious and healthy option for a plant-based meal. The combination of quinoa, beans, and vegetables makes for a filling and flavorful dish.
Equipment
- 1 large pot
- 1 large skillet
- Baking dish
Ingredients
- 4 bell peppers - any color
- 1 cup cooked quinoa
- 1 can black beans - drained and rinsed
- 1 small onion - diced
- 2 cloves garlic - minced
- 1 cup corn
- 1 cup tomatoes - diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup vegan cheese - shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds.
- In a pot of boiling water, blanch the peppers for 3-4 minutes until slightly soft.
- In a large skillet, sauté the onions and garlic until translucent.
- Add in the cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined.
- Stuff the mixture into the blanched bell peppers and place them in a baking dish.
- Top each pepper with shredded vegan cheese.
- Bake for 30-40 minutes, until the peppers are tender and the cheese is melted.
- Serve hot and enjoy!
Notes
For a gluten-free option, use gluten-free quinoa or rice instead of couscous.
You can add any of your favorite vegetables to the filling, such as zucchini, mushrooms, or spinach.
To make it spicier, add chopped jalapeño peppers or a dash of cayenne pepper.
Nutrition
Calories: 234kcal
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