Vegan Stuffed Bell Peppers Recipe

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Optional toppings: avocado slices, vegan cheese, or salsa

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
3. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the broth is absorbed.
4. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
5. Add the diced zucchini, corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
6. Once the quinoa is ready, add it to the skillet with the vegetable mixture. Stir to combine, then remove from heat and mix in the chopped cilantro and lime juice.
7. Spoon the quinoa and vegetable mixture into the prepared bell peppers, filling them generously.
8. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred around the edges.
9. Remove from oven and let cool slightly before serving. Add your optional toppings if desired.

Helpful Tips

• You can prepare the quinoa and vegetable mixture a day ahead to save time.
• Feel free to switch up the vegetables based on what you have on hand or what’s in season for added variety.
• For extra protein, add some cooked lentils or chickpeas to the stuffing mix.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.

Pairings

This dish pairs beautifully with a fresh green salad or a side of roasted potatoes. For a refreshing drink, consider a crisp cucumber-infused water or a tangy homemade lemonade to complement the flavors.