Vegan Stuffed Bell Peppers
Filled with the perfect mix of quinoa, black beans, corn, and diced tomatoes, this dish is both nutritious and bursting with flavor, making for a comforting, plant-based meal.
Ingredients
- 4 large bell peppers, tops removed and seeds scooped out
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp chilli powder
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- Cook quinoa in vegetable broth according to package instructions. Fluff with a fork and set aside
- In a large skillet, heat olive oil over medium heat. Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally
- Stir the cooked quinoa into the mixture and cook for another 2 minutes
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish
- Cover with foil and bake for 25-30 minutes, until the peppers are tender
Notes
Liven up dinner time with these vibrant Stuffed Bell Peppers. Filled with the perfect mix of quinoa, black beans, corn, and diced tomatoes, this dish is both nutritious and bursting with flavor, making for a comforting, plant-based meal. Perfect for a satisfying weeknight dinner, or a special occasion. We can say with certainty that these peppers are as pleasing to the eye as they are to the palate. Our vegan recipes were created to be both nourishing and delicious. With a Vegan spin on classic favorites, each nutrient rich dish combines wholesome ingredients that support your health and delight your taste buds. Enjoy the flavors and benefits of plant-based eating with every bite!
