Vegan Quinoa Stuffed Peppers

🛒 Ingredients

• Red Bell Pepper (halved) 250 g · 50 kcal
• Cooked Quinoa 125 g · 110 kcal
• Cooked Black Beans 85 g · 110 kcal
• Canned Diced Tomatoes (undrained) 100 g · 20 kcal
• Frozen Sweet Corn 50 g · 45 kcal
• Yellow Onion (diced) 50 g · 20 kcal
• Garlic (minced) 5 g · 7 kcal
• Olive Oil 12 g · 108 kcal
• Vegetable Broth 50 g · 5 kcal
• Ground Cumin 2 g · 8 kcal
• Chili Powder 2 g · 6 kcal
• Smoked Paprika 1 g · 3 kcal
• Fresh Cilantro (chopped) 5 g · 1 kcal

👨‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Halve bell peppers lengthwise and remove seeds and membranes; set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté diced onion for 3-5 minutes until softened, then add minced garlic and cook for 1 minute more until fragrant.
3. Stir in cooked quinoa, black beans, diced tomatoes (undrained), corn, vegetable broth, cumin, chili powder, and smoked paprika. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
4. Season the mixture with salt and pepper to taste. Stir in fresh chopped cilantro.
5. Place bell pepper halves cut-side up in a baking dish. Spoon the quinoa mixture generously into each pepper half.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through. Serve hot.