Vegan Stuffed Bell Peppers
These Vegan Stuffed Bell Peppers are a delicious and nutritious meal option for those following a plant-based diet. Packed with flavorful ingredients, these stuffed peppers are sure to be a hit at your next dinner gathering.
Ingredients
- 4 large bell peppers
- 1 cup quinoa, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- 1 cup vegan shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine the cooked quinoa, black beans, corn, tomatoes, red onion, garlic, cumin, chili powder, salt, pepper, and cilantro. Mix well.
- Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
- Sprinkle vegan shredded cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 8g
Supplies
Baking dish Foil
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Vegan Stuffed Bell Peppers with a side of fresh salad or steamed vegetables for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a dash of hot sauce or red pepper flakes to the quinoa mixture before stuffing the bell peppers.
Cost
$15