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- 4 large bell peppers (various colors) - 1 cup quinoa - 2 cups vegetable broth - 1 can black beans - 1 cup corn kernels The main ingredients are simple yet packed with nutrition. I use bell peppers in different colors to make the dish look bright and fun. Quinoa acts as a great base; it’s high in protein and gluten-free. Black beans and corn add fiber and flavor, making every bite satisfying. - 1 small red onion - 2 cloves garlic - Ground cumin, smoked paprika, chili powder - Salt and black pepper Aromatics like red onion and garlic bring warmth to the dish. Ground cumin adds earthiness, while smoked paprika gives it a hint of smokiness. Chili powder brings a bit of heat, making each bite exciting. Don’t forget salt and pepper to enhance all the flavors. - 1 cup crushed tomatoes - 1 avocado - Fresh cilantro Crushed tomatoes bind everything together, adding moisture. Avocado gives a creamy texture, balancing the flavors well. Fresh cilantro adds brightness and freshness, making the dish feel complete. For the full recipe, check out the vibrant Vegan Stuffed Bell Peppers. - Preheat the oven to 375°F (190°C). - Slice the tops off the bell peppers and remove seeds. To prepare the bell peppers, start by preheating your oven. This helps the peppers cook evenly. Next, slice the tops off and scoop out the seeds. Be gentle so you don’t tear the peppers. Arrange them cut-side up in a baking dish. This keeps them stable while baking. - Bring vegetable broth to a boil. - Add rinsed quinoa, cover, and simmer. For the quinoa, bring your vegetable broth to a boil in a medium saucepan. Once boiling, add the rinsed quinoa. Turn the heat down low. Cover the pot and let it simmer for about 15 minutes. This step makes the quinoa fluffy and delicious. - Sauté red onion and garlic. - Mix in black beans, corn, and seasonings. - Combine with quinoa and crushed tomatoes. While the quinoa cooks, heat a large skillet over medium heat. Add a splash of water or olive oil to the pan. Sauté the diced red onion until soft. This takes about five minutes. Add minced garlic and cook for another minute. Then, stir in black beans, corn, and spices. Mix it all well and let it cook for a few minutes. Finally, add the cooked quinoa and crushed tomatoes to the mix. Stir until everything is combined. - Fill each pepper with the quinoa mixture. - Pack it gently for better structure. Now, it’s time to stuff the peppers! Take the quinoa mixture and fill each bell pepper. Press it down gently to pack it in. This helps keep the filling inside while they bake. - Cover with foil and bake for 25 minutes. - Remove foil and bake for an additional 10-15 minutes. Cover the baking dish with foil. This keeps the moisture in while they cook. Bake the peppers for 25 minutes. After that, carefully remove the foil. Bake for an extra 10 to 15 minutes. The peppers should be tender and slightly wrinkled. - Cool slightly before serving. - Top with diced avocado and cilantro. Once done, take out the dish and let the peppers cool for a few minutes. Before serving, add diced avocado on top. Sprinkle with fresh cilantro for a burst of flavor. This adds a nice touch to your vibrant vegan stuffed bell peppers. Enjoy this flavorful and healthy meal! For the full recipe, check the details above. When you pick bell peppers, look for ones that are ripe and firm. They should feel heavy for their size. A shiny skin indicates freshness. You can explore different colors like red, yellow, and green. Each color has a unique taste, with red being the sweetest. To boost flavor, consider adding spices like oregano or thyme. Fresh herbs can also brighten the dish. Sautéing the onions and garlic first brings out their sweetness. This step makes a big difference in taste. For more texture, add chopped nuts or seeds to your filling. These stuffed peppers pair well with a fresh salad or rice. You can also serve them with a side of avocado slices. For a fun presentation, use a colorful platter. Garnish with extra cilantro and lime wedges for a zesty touch. This adds color and makes the dish pop. Feel free to check out the Full Recipe for more details! {{image_4}} You can easily swap out quinoa for rice or millet. Both options work well and add their own taste. If you want a different protein, try lentils or chickpeas instead of black beans. They offer great texture and flavor. Feel free to add more veggies to your stuffing mix. Zucchini, spinach, or diced carrots can add color and nutrients. Adding a variety of veggies boosts the dish's fiber and makes it even healthier. Plus, it keeps every bite exciting and unique. To ensure your stuffed peppers are gluten-free, check all your ingredients. Look for gluten-free labels on broth and canned goods. If you bake, use gluten-free breadcrumbs as a topping if desired. This way, everyone can enjoy this tasty meal! To keep your vegan stuffed bell peppers fresh, store leftovers in the fridge. Place the stuffed peppers in an airtight container. They will stay good for about 3 to 5 days. If you want to save them for later, freezing is a great option. Wrap each pepper in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy them later. When it's time to eat your leftovers, you can reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the peppers on a baking sheet, cover with foil, and heat for about 15-20 minutes. This helps keep the peppers moist. If using a microwave, heat one pepper at a time for about 2-3 minutes. Check to make sure they are warm throughout. To keep flavor and texture, avoid overcooking. In the fridge, your stuffed peppers can last about 3 to 5 days. Watch for signs of spoilage, like a sour smell or mushy texture. If you see any mold, it's best to toss them out. Keeping an eye on these signs can help you enjoy your meal safely. Yes, you can prepare the stuffed peppers in advance. Simply make the filling and stuff the peppers a day before. Store them in the fridge. When you’re ready to eat, just bake them. This saves time on busy days. If you need a quinoa substitute, try rice or millet. Both work well and add a different texture. You can also use couscous or farro if gluten is not a concern. These grains will still give your peppers a hearty filling. To add spice, consider using jalapeños or serrano peppers in your filling. You can also add red pepper flakes or hot sauce. For extra heat, try using a spicier chili powder. Adjust the amount based on your heat preference. Yes, these stuffed peppers freeze well. Prepare the peppers and let them cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer-safe bag. To reheat, thaw in the fridge overnight and bake as usual. Vegan stuffed bell peppers are a delicious and healthy dish. We covered the main ingredients, such as bell peppers, quinoa, and beans. I shared simple steps for prepping, cooking, and baking. Tips included picking the best peppers and adding extra spices. You can easily customize this meal to fit your taste and dietary needs. Enjoy your stuffed peppers fresh or as leftovers. With these tips, you can make meal prep easy and tasty. Now, get cooking, and delight in every bite!

Vegan Stuffed Bell Peppers

Discover the joy of cooking with these vibrant vegan stuffed bell peppers! Packed with nutritious quinoa, black beans, and fresh veggies, this recipe is both colorful and delicious. Perfectly seasoned and topped with creamy avocado, these stuffed peppers make a delightful meal for any occasion. Ready to impress your taste buds? Click through to explore the full recipe and bring this healthy dish to your table!
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Ingredients
  

4 large bell peppers (choose your favorite colors for a vibrant dish)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (for extra flavor)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (can be fresh, frozen, or canned)

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

1 cup crushed tomatoes (can be canned or fresh, depending on your preference)

1 avocado, diced (for a creamy topping)

A handful of fresh cilantro, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Carefully slice the tops off the bell peppers and remove the seeds and membranes inside. Arrange the peppers cut-side up in a baking dish, ensuring they’re stable.

      In a medium saucepan, bring the vegetable broth to a rapid boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. After cooking, remove from heat and let it sit with the lid on for a few more minutes, then fluff with a fork.

        While the quinoa is cooking, heat a large skillet over medium heat. Add a splash of water or a drizzle of olive oil. Sauté the diced red onion, stirring occasionally, until it becomes soft and translucent, about 5 minutes.

          Add the minced garlic to the skillet and continue to sauté for another minute, just until the garlic becomes fragrant.

            Stir in the black beans, corn, cumin, smoked paprika, chili powder, and season generously with salt and pepper. Mix all ingredients well and cook for an additional 3-4 minutes to heat through and blend the flavors.

              Incorporate the cooked quinoa and crushed tomatoes into the skillet mixture. Stir everything together until it’s evenly combined, and then remove from heat.

                Gently fill each of the prepared bell peppers with the quinoa mixture, pressing it down slightly to pack it in, ensuring they’re well-stuffed.

                  Cover the baking dish with aluminum foil to keep moisture in, and place it in the preheated oven. Bake for 25 minutes.

                    After 25 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes, until the peppers are tender and slightly wrinkled.

                      Once baking is complete, remove the dish from the oven and allow to cool for a few minutes. Before serving, generously top each stuffed pepper with diced avocado and sprinkle with fresh cilantro for a burst of flavor.

                        - Prep Time: 15 minutes

                          - Total Time: 50 minutes

                            - Servings: 4

                              - Presentation Tips: Serve on a colorful platter, garnished with extra cilantro and lime wedges on the side for an added zesty kick!