Baked Stuffed Bell Peppers
These vibrant baked stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, and spices, making them a perfect vegan meal. They are not only colorful and delicious but also packed with nutrients and flavor, sure to satisfy your taste buds.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes.
- 3
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened.
- 4
In a large bowl, combine the cooked quinoa, black beans, corn, sautéed onion and garlic, cumin, chili powder, salt, pepper, cilantro, and diced tomatoes. Mix well.
- 5
Stuff each bell pepper with the quinoa mixture, packing it tightly.
- 6
Place the stuffed peppers upright in a baking dish and cover with foil.
- 7
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
- 8
Remove from the oven and let cool slightly before serving.
Quick Info
Prep Time
20 min
Cook Time
30 min
Servings
2
Difficulty
Medium
Nutrition Facts
Per serving
