Ellens Vegan Stuffed Peppers
Ingredients:
4 large bell peppers, tops cut off and seeds removed
1 cup cooked quinoa or rice
1 can 15 oz black beans, drained and rinsed
1 cup corn kernels fresh, frozen, or canned
1 small onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup diced tomatoes
Fresh cilantro, chopped for garnish
Instructions:
1 Preheat your oven to 375F 190C.
2 Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until softened about 5 minutes.
3 Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1 minute, allowing the spices to bloom.
4 Add the black beans, corn, and diced tomatoes to the pan. Stir in the cooked quinoa or rice. Cook for an additional 3-4 minutes until everything is well combined.
5 Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
6 Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes until the peppers are tender.
7 Garnish with chopped fresh cilantro before serving.
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