Vegan-Friendly Tex-Mex Stuffed Bell Peppers with Black Bean Quinoa and Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (assorted colors) 1 cup quinoa, uncooked 2 cups water 1 can (15 oz) black beans, drained and rinsed 1 cup corn kernels, fresh or frozen 1 small onion, diced 1 cup tomato, diced 1 jalapeño pepper, seeded and finely chopped 2 cloves garlic, minced 1 avocado, diced 1/4 cup cilantro, chopped 1 lime, juiced 1/2 teaspoon salt, or to taste 1/2 teaspoon black pepper, ground 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 cup shredded cheese (optional, for non
• vegan version)

Instructions

1. Preheat oven to 350°F (180°C). Cut off the tops of the bell peppers and remove seeds and membranes. In a medium saucepan, combine quinoa with water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. In a large bowl, mix cooked quinoa, black beans, corn, onion, tomato, jalapeño, garlic, salt, pepper, smoked paprika, and cayenne pepper (if using). Stuff each bell pepper with the quinoa mixture. Place stuffed peppers in a baking dish. In another bowl, combine avocado, cilantro, lime juice, salt, and pepper. Gently stir to make the salsa. Spoon avocado salsa on top of each stuffed bell pepper. If using cheese, sprinkle it over the salsa. Bake for 25 30 minutes or until peppers are tender. Remove from oven and let cool slightly before serving.

Chef’s Insight

Feel free to customize this recipe by adding more spices or toppings like sour cream, guacamole, or hot sauce.

Notes

Serve with a side of brown rice or tortilla chips for added satisfaction.