Vegan Stuffed Bell Peppers
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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:-
- Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
- Place the halved bell peppers. Drizzle over olive oil and sprinkle them with pepper and salt.
- Bake for 10-12 minutes or until the peppers turn tender.
- In a large mixing bowl, combine quinoa, kidney beans, corn, onion, garlic, tomato, salt, pepper, chilli powder, Italian seasoning and lime juice.
- Spoon the mixture into the roasted bell peppers. Top each pepper generously with grated cheese.
- 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.
- Remove from the oven and allow to slightly cool. Garnish with fresh cilantro and serve.