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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - Spices: 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped - 1 avocado, diced (for topping) - Lime wedges (for garnish) You can use any color bell pepper for a fun look. I love using red, yellow, and green peppers. They taste sweet and add color. Rinse the quinoa well to remove any bitter flavors. Black beans pack a protein punch and make this dish hearty. You can use fresh, frozen, or canned corn. This adds sweetness and texture to the mix. Diced tomatoes give a juicy burst in every bite. Spices like smoked paprika and cumin provide warmth and depth. Feel free to play with these spices to find your perfect blend. For toppings, add salt and pepper to taste. Fresh cilantro brightens it up. Diced avocado adds creaminess and a nice touch. Lime wedges offer a zesty finish. Check out the Full Recipe for all the steps to make these Vegan Stuffed Bell Peppers! - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers upright in a baking dish. - Bring vegetable broth to a boil. - Add rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes. Check if all the liquid is absorbed. This step is key for fluffy quinoa. - In a large bowl, mix cooked quinoa with black beans, corn, diced tomatoes, spices, salt, and pepper. - Spoon the mixture into prepared bell peppers. Make sure to pack the filling tightly for the best results. - Cover the baking dish with foil and bake for 25-30 minutes. This helps the peppers become tender. - Remove foil and bake an additional 10 minutes for a charred finish. This adds great flavor and texture. Now, you have a vibrant and healthy dish ready to enjoy! For the detailed recipe, check out the Full Recipe. To get the best results, make sure your quinoa is fully cooked before mixing it with other ingredients. This step is key for a fluffy texture. After cooking, let it sit for a few minutes to absorb any extra liquid. When filling the peppers, pack the mixture tightly. This helps avoid spillage during baking. Each pepper should hold its shape and filling nicely. You can enhance the flavor of your stuffed peppers by adding more spices. Try using chili powder for a bit of heat, or thyme for an earthy note. I often substitute lime juice for a fresh burst in the filling. The tangy flavor really elevates the dish and adds brightness. These stuffed peppers shine when served with a side salad. A fresh green salad can balance the meal nicely. You can also add a dollop of vegan sour cream on top for creaminess. For drinks, pair the meal with iced tea or lemonade. These refreshing beverages can complement the flavors well and add a fun touch to your dining experience. {{image_2}} You can change the filling to match your taste. Swap quinoa for brown rice or lentils for a different texture. Each option brings its own unique flavor. You can also add more veggies. Try zucchini, spinach, or mushrooms in the mix. They bring freshness and color to the dish. Get creative with flavors from around the world. For a Mediterranean twist, add olives and vegan feta cheese. This gives your peppers a salty bite. If you crave Mexican food, include taco seasoning in the filling. Top with salsa for a zesty kick. Both options change the whole vibe of the dish. Want gluten-free meals? Check that all products are certified gluten-free. This way, you can enjoy them without worry. For a high-protein option, add extra beans or legumes. This boosts the protein content and makes the meal more filling. You can make these stuffed peppers fit any diet! Store any leftovers in an airtight container. You can keep them in the refrigerator for up to 3 days. This way, you can enjoy the meal again. Just make sure the lid seals well to lock in freshness. To save the stuffed peppers for later, freeze them in a freezer-safe container. They will last up to 3 months. When you're ready to eat them, just thaw them in the fridge overnight. This keeps the taste and texture nice. For the best results, reheat the stuffed peppers in the oven at 350°F (175°C). This method warms them evenly. If you’re short on time, you can use the microwave. Heat until they are hot all the way through. Enjoy your delicious meal again! Yes, feel free to use mini bell peppers or even jalapeños for a spicier option. Mini peppers make great bite-sized treats. Jalapeños add heat and flavor. Add minced jalapeños or hot sauce to the filling for an extra kick. This gives your dish a bold taste. You can adjust the spice level to suit your taste. Yes, you can prepare the peppers and filling a day in advance and bake when ready. Just store them in the fridge. This makes meal prep easier and saves time. Brown rice, couscous, or farro are great alternatives for the stuffing. Each option adds a unique flavor and texture. Experiment to find your favorite. Yes, this dish is rich in fiber, protein, and essential vitamins, making it a nutritious choice. They are low in fat and high in nutrients. It’s a great way to eat healthy. See the Full Recipe for detailed instructions and nutritional information. Stuffed bell peppers are easy and fun to make. You start with fresh ingredients like bell peppers, quinoa, and black beans. Then, you mix those with tomatoes and spices. After baking them, you can top with cilantro or avocado. This dish is not only tasty but also healthy. You can change up the recipe to fit your taste. Try different spices or fillings. Remember, these peppers store well for a few days or even in the freezer. Enjoy experimenting with this recipe and make it your own!

Vegan Stuffed Bell Peppers

Brighten up your meal with these vibrant vegan stuffed bell peppers! Packed with quinoa, black beans, corn, and spices, these nutritious peppers are not only delicious but also easy to make. Perfect for a healthy weeknight dinner or meal prep, each bite is a burst of flavor. Want to impress your family and friends? Click through to explore this simple recipe and elevate your cooking game today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1 avocado, diced (for topping)

Lime wedges (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and liquid is absorbed.

        In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, smoked paprika, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are fully integrated.

          Spoon the quinoa mixture generously into each bell pepper, packing it down slightly to ensure the filling is secure.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

              Remove the foil and bake for an additional 10 minutes for a slightly charred finish.

                Once done, remove from the oven and let cool slightly. Top each stuffed pepper with diced avocado and chopped cilantro.

                  Serve with lime wedges on the side for a refreshing squeeze of juice.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4