• 25
    min
    Prep Time
  • 35
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. Preheat oven to 375°F (190°C).
  2. Slice off the top of each bell pepper and remove the seeds and membranes. Set aside.
  3. In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
  4. Stuff the quinoa mixture into each bell pepper, pressing down to pack it in. Place the stuffed peppers upright in a baking dish.
  5. Cover the baking dish with aluminum foil and bake for about 25 minutes.
  7. Garnish with fresh cilantro before serving.

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Vegor “The scientist”

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