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- 4 large bell peppers (any color) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon granulated garlic powder - Salt and pepper to taste I love how vibrant these stuffed bell peppers look. You can use any color you like, such as red, green, yellow, or orange. Each adds its own charm. I recommend using quinoa as the base. It’s light and fluffy, plus it packs a lot of protein. Always rinse it well to remove any bitterness. Next, black beans and corn make the filling hearty and satisfying. They also bring in great textures. I enjoy adding halved cherry tomatoes for a juicy bite that complements the peppers perfectly. For taste, I use ground cumin, smoked paprika, and garlic powder. These spices add a warm and smoky flavor. Adjust salt and pepper according to your taste. This mix creates a delicious filling that you will want to eat on its own! You can find the full recipe detailed in the sections that follow. This way, you can create your own tasty and wholesome vegan stuffed bell peppers! - Preheat your oven to 375°F (190°C). - Slice off the tops and remove seeds and membranes. Preparing the bell peppers is simple. First, you want to preheat your oven. This step is important for even cooking later. Next, take your bell peppers. Cut off the tops and scoop out the seeds. Make sure they are clean inside. This gives you a nice space to fill with your tasty mixture. - Combine rinsed quinoa and vegetable broth in a saucepan. - Bring to a boil, then simmer and cover for about 15 minutes. Cooking quinoa is easy. Rinse it well to remove any bitter taste. Then, put the quinoa in a saucepan with vegetable broth. Bring this to a boil. Once it boils, lower the heat and cover it. Let it cook for about 15 minutes, or until all the liquid is gone. This will make the quinoa fluffy and ready for mixing. - Mix cooked quinoa with black beans, corn, cherry tomatoes, and seasonings in a large bowl. - Fill each bell pepper with the quinoa mixture. Now we make the filling. In a large bowl, combine the cooked quinoa with black beans, corn, and halved cherry tomatoes. Add ground cumin, smoked paprika, and garlic powder. Don’t forget to add salt and pepper to taste. Mix everything well. Once mixed, take a spoon and fill each bell pepper with this delicious quinoa mixture. Pack it in lightly so it stays stable. - Add vegetable broth to the baking dish, cover with foil, and bake for 25 minutes. - Remove foil and bake for an additional 10-15 minutes until tender. To bake, pour a little vegetable broth into the bottom of your baking dish. This helps steam the peppers. Then, cover the dish with foil. Bake in your preheated oven for 25 minutes. After that, carefully take off the foil and bake for another 10-15 minutes. This will make the peppers tender and slightly charred. Enjoy the wonderful aroma filling your kitchen during this time. For the full recipe, check the previous section. - Look for firm, brightly colored peppers without blemishes. - Choose a mix of colors for a beautiful dish. - Red, yellow, and green bell peppers each add unique taste. - Rinse quinoa thoroughly to remove bitterness. - Use vegetable broth instead of water for more flavor. - Cook quinoa until it is fluffy and all liquid is gone. - Top each stuffed pepper with diced avocado for creaminess. - Sprinkle fresh cilantro for a burst of flavor. - Serve with lime wedges to add a zesty kick. These tips help you create a delightful vegan meal. Check out the Full Recipe for the complete cooking guide. {{image_4}} You can switch out black beans for cooked quinoa. Quinoa adds a nutty flavor. It makes the peppers light yet filling. Mix the quinoa with herbs for extra taste. Try using parsley or cilantro. This gives a fresh twist to the classic dish. Lentils are another great option. They are high in protein and fiber. Use cooked lentils in place of beans. They create a hearty filling. Plus, lentils offer a nice texture. This change adds a new flavor profile to the peppers. Want a cheesy taste? Add nutritional yeast to your filling. It gives a savory, cheesy flavor without dairy. You can also try different herbs. Basil and oregano work well. They add depth and aroma to the dish. Experiment with your favorites to find the best mix. For the full recipe, check out the details above. Store any leftovers in an airtight container. They will stay fresh for up to 3 days. This keeps your meal tasty and safe. Just remember to let them cool before sealing. You can freeze the stuffed peppers for a quick meal later. I recommend freezing individual portions. This way, you can take out just what you need. Wrap them well in plastic wrap or use freezer bags. When you're ready to enjoy, reheat the stuffed peppers. You can use the oven or microwave. If using the oven, heat at 350°F (175°C) until warm. If using the microwave, heat until hot all the way through. Enjoy your meal! Typically, 35-40 minutes until tender. This time allows the peppers to become soft and flavorful. I often check them after 30 minutes to ensure they aren't overcooked. The texture should be just right for a delightful bite. Yes, assemble the peppers and refrigerate before baking. This makes meal prep easy. You can prepare them the night before or even a few hours ahead. When you are ready to eat, just pop them in the oven. Brown rice, couscous, or bulgur can be used as alternatives. Each brings a different texture and flavor. If you want something quick, couscous cooks fast. Brown rice offers a chewy bite, while bulgur is nutty and hearty. Yes, as long as all ingredients used are gluten-free. Check labels on broth and canned goods. This is a great option for those with dietary restrictions. You can enjoy a tasty meal without worry. This recipe for vegan stuffed bell peppers uses healthy, tasty ingredients. You learned how to prepare them step by step. Remember to wash your quinoa and choose bright peppers for best flavor. These peppers are fun to make and easy to store. You can freeze them for later meals. Don't hesitate to mix in your favorite fillings. Enjoy experimenting with this dish!

Vegan Stuffed Bell Peppers

Savor the taste of these vibrant vegan stuffed bell peppers! Packed with protein-rich quinoa, black beans, and a burst of flavor from spices, this healthy dish is perfect for any meal. Customize with fresh herbs and avocado for the ultimate finish. Ready in just 50 minutes, these colorful beauties are a feast for the eyes and the palate. Click through now to discover this simple, mouthwatering recipe and bring a rainbow to your dinner table!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

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

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon granulated garlic powder

Salt and pepper to taste

1 avocado, diced (for topping)

Fresh cilantro or parsley, chopped for garnish

Lime wedges for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the bell peppers by slicing off their tops and removing the seeds and membranes. Place the peppers upright in a spacious baking dish.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to a low simmer, cover with a lid, and cook for about 15 minutes, or until all the liquid is absorbed and the quinoa has fluffed up.

        In a large mixing bowl, combine the cooked quinoa with black beans, corn, halved cherry tomatoes, ground cumin, smoked paprika, garlic powder, and season with salt and pepper. Mix everything until you achieve a uniform filling.

          Take a spoon and gently fill each bell pepper with the quinoa mixture, making sure to pack it in lightly for stability.

            Add a small amount of vegetable broth (or water) to the bottom of the baking dish to create steam that will help cook the peppers evenly.

              Cover the entire baking dish with aluminum foil and place it in the oven. Bake for 25 minutes.

                After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

                  Once cooked, take the dish out of the oven and allow it to cool for a few minutes before serving.

                    For the final touch, top the stuffed peppers with fresh diced avocado and a sprinkle of chopped cilantro or parsley. Serve with lime wedges on the side for an extra burst of flavor.

                      - Prep Time: 15 min | Total Time: 50 min | Servings: 4

                        - Presentation Tips: Serve the stuffed peppers on individual plates, drizzled with a little extra lime juice for brightness, or arrange them on a platter garnished with additional herbs for a colorful display.