Scrumptious Vegan Stuffed Bell Peppers With Quinoa and Black Beans

Allergens

N/A

Ingredients

• 4 large red bell peppers 1 cup uncooked quinoa 2 cups vegetable broth 1 can (15 oz) black beans, drained and rinsed 1 small onion, diced 2 cloves garlic, minced 1 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
5. Add cooked quinoa, black beans, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for 2 3 minutes.
6. Stuff bell peppers with the quinoa mixture and place them in a baking dish.
7. Bake for 15 20 minutes or until peppers are tender. Serve warm.

Chef’s Insight

The combination of quinoa and black beans provides a satisfying protein source for vegans.

Notes

For a spicy kick, add some chili powder or hot sauce to the quinoa mixture.