Black Bean and Quinoa Stuffed Bell Peppers

These tasty and filling stuffed bell peppers are made with protein-rich black beans, quinoa, and vegetables. They are also very cheap, which makes them a great choice for a vegan meal. They are simple to make and can be changed up by adding your favorite toppings.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 4 large bell peppers, halved and seeds removed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup diced tomatoes fresh or canned
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup vegan shredded cheese optional

Instructions:

Preheat the oven to 375F 190C

In a medium saucepan, bring the vegetable broth to a boil

Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and broth is absorbed

While quinoa is cooking, prepare the bell peppers by cutting them in half and removing the seeds

Place them in a baking dish, cut side up

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper

Mix well

Spoon the quinoa mixture evenly into each bell pepper half, pressing down gently to pack the filling

Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender

If using vegan shredded cheese, remove the foil, sprinkle cheese on top of each stuffed pepper, and bake for an additional 5 minutes, or until the cheese is melted and bubbly

Serve hot, garnished with fresh cilantro or your favorite toppings

Enjoy