“Exotic Peruvian Quinoa Stuffed Peppers: A Vegan Delight”

Allergens

None

Ingredients

• 4 red bell peppers 1 cup uncooked quinoa 2 cups vegetable broth 1 small onion, diced 2 cloves garlic, minced 1 can black beans, drained and rinsed 1 cup corn kernels 1/2 cup chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes.
3. In a medium saucepan, bring vegetable broth to a boil, add quinoa, cover, and reduce heat. Cook for 15 minutes or until quinoa is tender and has absorbed the liquid. Fluff with a fork and set aside.
4. In a large skillet, sauté onion and garlic until softened. Add black beans, corn, cooked quinoa, cumin, paprika, salt, and pepper. Cook for 5 minutes or until heated through. Stir in the cilantro.
5. Fill each bell pepper with the quinoa mixture, pressing down gently to stuff the peppers. Place stuffed peppers in a baking dish.
6. Bake for 20 25 minutes or until peppers are tender.

Chef’s Insight

To add spice, include diced jalapeño in the quinoa mixture.

Notes

For best results, use fresh, ripe bell peppers that hold their shape well during cooking.