By Chef
Preheat your oven to 375°F (190°C).
Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Set aside.
In a medium saucepan, rinse 1 cup of quinoa under cold water. Then, add it to the saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
In a large mixing bowl, combine the cooked quinoa, black beans (drained and rinsed), corn, cumin, salsa, olive oil, salt, and black pepper. Mix well until everything is evenly distributed.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack them in. Place the stuffed peppers upright in a baking dish.
Pour an additional 1/2 cup of salsa over the filled peppers for extra flavor and moisture if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Vegan Stuffed Peppers!
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By Chef
This recipe is ready in 45 minutes and features Bell peppers, Quinoa, Black beans and other delicious ingredients. Contains 280 calories total.
Preheat your oven to 375°F (190°C).
Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Set aside.
In a medium saucepan, rinse 1 cup of quinoa under cold water. Then, add it to the saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
In a large mixing bowl, combine the cooked quinoa, black beans (drained and rinsed), corn, cumin, salsa, olive oil, salt, and black pepper. Mix well until everything is evenly distributed.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack them in. Place the stuffed peppers upright in a baking dish.
Pour an additional 1/2 cup of salsa over the filled peppers for extra flavor and moisture if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Vegan Stuffed Peppers!
Calories per Serving: 280
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