Ingredients
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4 large bell peppers, any color
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1 cup quinoa, cooked
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1 can (15 oz) 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 diced red onion
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 Salt and pepper to taste
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1 cup vegan shredded cheese (optional)
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1 Fresh cilantro, for garnish
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1 Zesty salsa, for topping
Directions
Serve your Vegan Mexican Stuffed Peppers hot, garnished with fresh cilantro, and topped with zesty salsa. Enjoy the vibrant flavors of Mexico in every bite!
Customize your stuffed peppers by adding avocado slices, jalapeños for extra heat, or a dollop of vegan sour cream. These stuffed peppers are perfect for meal prep and can be reheated for quick and satisfying meals during the week. Enjoy the Mexican fiesta!
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 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, red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix everything together until well combined. |
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4
Done
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Stuff each bell pepper with the quinoa mixture, pressing it down gently as you fill them. If desired, top each stuffed pepper with vegan shredded cheese. |
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5
Done
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Place the stuffed peppers in a baking dish and cover the dish with aluminum foil. |
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6
Done
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Bake in the preheated oven for 25-30 minutes or until the peppers are tender. |
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7
Done
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Remove the foil and bake for an additional 5-10 minutes to melt the cheese (if using) and allow the tops to lightly brown. |
