How To Make Vegan Stuffed Peppers
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup vegan cheese, shredded
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
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Cook the quinoa according to package instructions and set aside.
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In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic and sauté until translucent.
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Add the cooked quinoa, black beans, corn kernels, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
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Cook the mixture for about 5 minutes, until heated through.
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Remove the skillet from heat and stir in the fresh cilantro.
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Spoon the quinoa mixture into each bell pepper, filling them to the top.
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Sprinkle vegan cheese on top of each stuffed pepper.
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Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes, until the peppers are tender.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 325kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Sodium : 705mg
- Total Carbohydrates : 63g
- Dietary Fiber : 13g
- Sugar : 8g
- Protein : 13g
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