-
25
minPrep Time -
35
minCook Time -
60
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:none
- Seasons:summer,fall
- Cuisines:
- Courses:dinner
Recipe Description
Discover the vibrant taste of our Quinoa Stuffed Bell Peppers, where colorful bell peppers are generously filled with a savory mix of quinoa, black beans, sweet corn, and diced tomatoes. Seasoned with aromatic herbs and spices, these peppers are baked to perfection, creating a dish that is both visually appealing and nutritionally rich. The tender, caramelized bell peppers enhance the flavors of the stuffing, making this a wholesome and satisfying option for any meal.
“short”: “Our Quinoa Stuffed Bell Peppers, featuring a savory quinoa mix with black beans and sweet corn, offer a nutritious and flavorful meal.
Ingredients
- 4 large bell peppers, any color
- 1 cup quinoa, cooked
- 1 can black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1/2 cup tomato, chopped
- 1/4 cup red onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup vegan cheese, shredded (optional)
- Fresh cilantro, for garnish
Steps:
- Preheat oven to 375°F (190°C).
- Slice off the top of each bell pepper and remove the seeds and membranes. Set aside.
- In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
- Stuff the quinoa mixture into each bell pepper, pressing down to pack it in. Place the stuffed peppers upright in a baking dish.
- Cover the baking dish with aluminum foil and bake for about 25 minutes.
- Garnish with fresh cilantro before serving.
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