“Culinary Delight: Mouthwatering Vegan Stuffed Bell Peppers”

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (assorted colors) 1 cup cooked quinoa 1 can black beans (drained and rinsed) 1 small onion, finely chopped 2 cloves garlic, minced 1 cup corn kernels (frozen or canned) 1 cup cherry tomatoes, halved 1/4 cup fresh cilantro, finely chopped 1/4 cup red onion, finely diced 1/2 cup vegetable broth (low
• sodium) 1 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika Salt and pepper, to taste 1.5 cups vegan cheese shreds

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Stir in quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for 3 4 minutes. Gently fold in cherry tomatoes and cilantro. Remove from heat. Stuff each bell pepper with the quinoa mixture, filling to the top. Pour vegetable broth into the bottom of a baking dish, enough to cover the base (approximately 1/2 inch deep). Place filled peppers in the dish and cover with aluminum foil. Bake for 30 minutes. Remove foil, top each pepper with vegan cheese shreds, and bake for an additional 5 7 minutes until cheese is melted and slightly golden. Allow to cool slightly before serving.

Chef’s Insight

The secret to perfect stuffed bell peppers lies in the balance of flavors and textures, ensuring each bite is as satisfying as the first.

Notes

To enhance the visual appeal, use a variety of colorful bell peppers for a vibrant presentation.