Ingredients
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4 large bell peppers (any color)
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1 cup cooked quinoa
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1 cup black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup diced tomatoes (canned or fresh)
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1/2 cup red onion, finely chopped
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1/2 cup diced avocado
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1/2 cup fresh cilantro, chopped
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 Salt and black pepper, to taste
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1 cup tomato sauce (for topping)
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1/2 cup vegan shredded cheese (optional)
Directions
Enjoy these Vegan Mexican Stuffed Bell Peppers as a flavorful and satisfying lunch. Serve with extra tomato sauce and a sprinkle of fresh cilantro.
Customize the filling by adding ingredients like diced jalapeños or olives for an extra kick of flavor. These stuffed peppers are also great for meal prep and can be refrigerated for a few days.
Steps
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1
Done
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Preheat your oven to 375°F (190°C). |
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2
Done
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Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside. |
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3
Done
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In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, chopped red onion, diced avocado, fresh cilantro, ground cumin, and chili powder. Season with salt and black pepper to taste. Mix well. |
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4
Done
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Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack it in. |
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5
Done
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Place the stuffed peppers in a baking dish. Pour tomato sauce over each pepper, and if desired, sprinkle vegan shredded cheese on top. |
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6
Done
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Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender. |
