Vegan Stuffed Bell Peppers Recipe
Ingredients:
4 large bell peppers, halved and seeds removed
1 cup quinoa, cooked
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes
1/2 cup red onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup tomato sauce (for baking)
Fresh cilantro or parsley for garnish (optional)
Instructions:
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well.
Place the bell pepper halves in a baking dish.
Spoon the quinoa mixture into each bell pepper half, pressing it down slightly.
Pour tomato sauce over the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
Optional: Remove the foil during the last 10 minutes of baking for a slightly crispy top.
Garnish with fresh cilantro or parsley before serving.
Non-Vegan Alternative:
If you prefer a non-vegan version, you can add cooked ground meat (such as beef, turkey, or chicken) to the quinoa mixture.
