Vegan Stuffed Peppers

These Vegan Stuffed Peppers are a colorful and hearty snack, filled with a savory mixture of quinoa, black beans, and fresh vegetables. Perfectly seasoned and baked to perfection, they are both nutritious and satisfying.

Ingredients

• Bell peppers - 2 large (any color)
• Quinoa - 100 grams (1/2 cup)
• Black beans - 120 grams (1/2 cup, canned, drained and rinsed)
• Corn - 100 grams (1/2 cup, canned or frozen)
• Diced tomatoes - 200 grams (1 cup, canned)
• Red onion - 50 grams (1/4 cup, finely chopped)
• Garlic - 2 cloves (minced)
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons (chopped, for garnish)

Steps

1. Preheat your oven to 190°C (375°F).
2. Rinse the quinoa under cold water, then cook it according to package instructions (typically 15 minutes in 200ml of water).
3. While the quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds. Set aside.
4. In a skillet, heat olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing for about 3-4 minutes until softened.
5. Add the drained black beans, corn, diced tomatoes, cooked quinoa, cumin, paprika, salt, and black pepper to the skillet. Mix well and cook for another 5-7 minutes, allowing flavors to meld.
6. Stuff the bell peppers with the quinoa mixture, packing it in tightly. Place the stuffed peppers upright in a baking dish.
7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
9. Garnish with chopped fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and antioxidants from colorful vegetables.

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