Mouthwatering Spanish-Style Stuffed Peppers Vegan Delight – A Perfect Vegetarian Snack!
Discover this mouthwatering, easy-to-follow vegetarian Spanish-style stuffed bell peppers recipe. Delight your senses with the perfect combination of quinoa, black beans, and aromatic spices, sure to impress at any gathering or meal. Enjoy a culinary adventure that's both nutritious and bursting with flavor!
Allergens
N/A (excluding optional spices)
Ingredients
- 1. 4 large red bell peppers, tops and seeds removed 2. 1 cup quinoa, rinsed 3. 1 can black beans (15 oz), drained and rinsed 4. 1 medium onion, diced 5. 1 cup cherry tomatoes, halved 6. 1 cup corn kernels, fresh or frozen 7. 1/2 cup cilantro, chopped 8. 1 tablespoon olive oil 9. Salt and pepper, to taste 10. Spices: ground cumin, paprika, chili powder (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa according to package instructions until tender. Set aside.
- Heat olive oil in a pan over medium heat. Add diced onions and cook until softened, about 4 5 minutes.
- Stir in black beans, cooked quinoa, cherry tomatoes, corn, cilantro, salt, pepper, and your choice of spices (cumin, paprika, and chili powder if desire
- . Cook for another 3 4 minutes, or until heated through.
- Fill each bell pepper with the mixture, packing it in tightly. Place stuffed peppers on a baking sheet.
- Bake for 20 25 minutes, or until peppers are tender and slightly charred.
- Remove from oven and let cool slightly before serving. Garnish with fresh cilantro leaves if desired.
Chef’s Insight
Feel free to adjust the spice level according to your preference. Add more chili powder for a spicier dish.
Notes
This recipe is suitable for a vegetarian diet. - Feel free to add more vegetables or beans if desired.