Description
A healthy and delicious vegan stuffed peppers recipe that is gluten free.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- While quinoa cooks, cut the tops off the bell peppers and remove seeds.
- In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and salt.
- Stuff the mixture into each bell pepper.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can use any color of bell peppers.
- Feel free to add other vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers gluten free recipe