-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Delight in these colorful and nutritious Vegan Stuffed Bell Peppers, ideal for any gathering or a wholesome family dinner. Each bell pepper is generously stuffed with a savory mixture of quinoa, black beans, corn, and a medley of spices, then baked to perfection. These stuffed peppers are not only a visual treat with their vibrant colors but also a delicious way to enjoy a plant-based meal that satisfies both hunger and the palate.
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1 chopped onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegan cheese, shredded (optional)
- 2 tbsp olive oil
Steps:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Mix in cumin, chili powder, salt, and pepper.
- Add black beans, corn, diced tomatoes, and cooked quinoa. Stir well to combine.
- Stuff the halved bell peppers with the quinoa mixture. Top with vegan cheese if using.
Similar recipes that you might like:
Ultimate Vegan Dal Makhani
Experience the rich, creamy delight of traditional North Indian cuisine with our Ultimate Vegan Dal Makhani, a plant-based marvel that promises a mesmerizing taste journey without compromising on authenticity or flavor.
Apple & Walnut Vegan Rotkohl
This Apple & Walnut Vegan Rotkohl combines the traditional earthy flavors of red cabbage with the natural sweetness of apples and a crunchy
Vegan Sült
This vegan version of the traditional Hungarian Sült, or aspic, offers a delightful and savory plant-based alternative
American, Birthdays, Dinner, Lunch | No Comments » on Vegan Stuffed Bell Peppers