Colorful bell peppers filled with quinoa, black beans and vegetables, baked to perfection for a satisfying plant-based meal.
# What You’ll Need:
→ Peppers & Filling
01 - 4 large bell peppers (any color), tops sliced off and seeds removed
02 - 1 tbsp olive oil
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 zucchini, diced
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 cup cooked quinoa (or brown rice)
08 - 1/2 cup corn kernels (fresh, frozen, or canned)
09 - 1 tsp ground cumin
10 - 1/2 tsp chili powder
11 - Salt and pepper, to taste
12 - 1/2 cup salsa or diced tomatoes
→ Toppings
13 - Vegan cheese or nutritional yeast
14 - Fresh cilantro, chopped
15 - Lime wedges
# How to Make It:
01 - Preheat oven to 375°F (190°C).
02 - In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
03 - Add zucchini and cook for 5 minutes until softened.
04 - Stir in black beans, cooked quinoa, corn, cumin, chili powder, salt, pepper, and salsa. Cook for another 2–3 minutes until heated through.
05 - Spoon the filling evenly into the hollowed-out bell peppers.
06 - Place stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
07 - Uncover, sprinkle with vegan cheese or nutritional yeast (if using), and bake for another 5–10 minutes until the peppers are tender.
08 - Garnish with fresh cilantro and serve with lime wedges.
