Vegan Peruvian Quinoa Stuffed Peppers: A Wholesome and Delectable Culinary Adventure

Allergens

None

Ingredients

• 2 cups cooked quinoa
• 1 cup black beans, cooked and drained
• 4 large bell peppers, assorted colors
• 1 small onion, diced
• 1 garlic clove, minced
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup cherry tomatoes, halved
• 1/3 cup cilantro leaves, chopped
• 1/4 cup red onion, diced
• 1 avocado, sliced
• 1 lime, juiced
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
3. In a large pan, heat olive oil over medium heat. Add diced onion and garlic, cook until softened and translucent.
4. Stir in cooked quinoa, black beans, corn kernels, and half of the chopped cilantro leaves. Season with salt and pepper to taste.
5. Fill each bell pepper with the quinoa mixture, pressing lightly to compact the filling.
6. Place stuffed peppers in a baking dish, add 1 cup of water to the bottom of the dish, and cover with foil.
7. Bake for 20 25 minutes or until peppers are tender.
8. While the peppers are baking, prepare the avocado lime sauce by mashing the avocado with lime juice, salt, and pepper.
9. Remove the peppers from the oven, discard foil, and let them cool slightly.
10. Top each stuffed pepper with halved cherry tomatoes, diced red onion, a drizzle of avocado lime sauce, and remaining chopped cilantro leaves.
11. Serve immediately with a side salad or mixed greens.

Chef’s Insight

The balance of flavors and textures in this recipe makes it a true Peruvian culinary delight.

Notes

You can easily customize this recipe by adding different vegetables or toppings according to your preferences.