Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, cooked
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Instructions:
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). -
Prepare the Quinoa:
In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and the liquid is absorbed. -
Prepare the Bell Peppers:
Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them in a baking dish. -
Prepare the Filling:
In a large bowl, mix together the cooked quinoa, chickpeas, corn, black beans, cherry tomatoes, red onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. -
Stuff the Peppers:
Stuff each bell pepper with the quinoa and chickpea mixture, pressing it down slightly. -
Bake:
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender. -
Garnish and Serve:
Remove from the oven, uncover, and garnish with fresh cilantro or parsley. Serve the stuffed peppers hot.
This vegan recipe is not only nutritious but also bursting with flavors. Feel free to customize it by adding your favorite veggies or a drizzle of vegan cheese sauce. Enjoy your delicious and wholesome meal!