How To Make Vegan Easter Stuffed Bell Peppers Recipe
Delicious and colorful dish perfect for Easter!
Serves:
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon cumin
- Salt and pepper
- 1/4 cup fresh cilantro, chopped
Instructions
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Preheat oven to 375°F (190°C)
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Cut the tops off the bell peppers and remove the seeds.
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In a pot, cook the quinoa according to package instructions.
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In a skillet, heat olive oil over medium heat and add the garlic and onions, cooking until they soften.
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Add black beans, corn, and cumin to the skillet. Stir well.
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Combine the cooked quinoa with the black bean and corn mixture.
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Stuff the bell peppers with the mixture and place them in a baking dish.
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Bake for 35 minutes or until peppers are tender and lightly browned.
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Serve with fresh cilantro and season with salt and pepper to taste.
Nutrition
- Calories : 340kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 305mg
- Total Carbohydrates : 61g
- Dietary Fiber : 13g
- Sugar : 9g
- Protein : 14g
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