These quinoa-stuffed bell peppers are a healthy and filling vegan dinner choice because they are high in protein, fiber, and flavor. You can add your favorite vegetables and spices to make them your own.
Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 large bell peppers, any color. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper, to taste. 1/4 cup chopped fresh cilantro. 1 tablespoon olive oil.
Instructions: Preheat oven to 375F 190C. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, cut the tops off the bell peppers and remove seeds and membranes. Place the peppers in a baking dish, cut side up. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened, about 3-4 minutes. Add black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender. Remove foil and sprinkle stuffed peppers with chopped cilantro before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
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