Vegan Stuffed Bell Peppers

Stuffed peppers have to be one of the most versatile and flavourful appetisers out there! Loaded with kidney beans, corn and quinoa, you would have never guessed that half a pepper would be so filling! You can also stuff it up with rice, avocado, vegan meat or a variety of veggies. Skip the cheese, and you’ve got yourself a healthful meal!
Roast the peppers, then stuff and bake! This super simple recipe is sure to make its way as your go-to meal!

INGREDIENTS:-

• 4 bell peppers, halved and seeds removed
• 1 tbsp olive oil
• 1 cup quinoa, cooked
• 1 cup kidney beans, cooked
• 1 cup corn, cooked
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tomato, diced
• 1 tsp ground cumin
• Salt to taste
• 1/2 tsp ground black pepper
• 1 tsp chilli powder (or to taste)
• 1 tsp Italian seasoning
• 1 tbsp lime juice
• 1 cup vegan mozzarella or cheddar cheese, grated
• 2 tbsp cilantro, for garnish

INSTRUCTIONS:-

1. Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
2. Place the halved bell peppers. Drizzle over olive oil and sprinkle them with pepper and salt.
3. Bake for 10-12 minutes or until the peppers turn tender.
4. In a large mixing bowl, combine quinoa, kidney beans, corn, onion, garlic, tomato, salt, pepper, chilli powder, Italian seasoning and lime juice.
5. Spoon the mixture into the roasted bell peppers. Top each pepper generously with grated cheese.
6. Return to the oven and bake for 10 minutes or until the cheese is melted and the peppers are soft & lightly browned around the edges.
7. Remove from the oven and allow to slightly cool. Garnish with fresh cilantro and serve.