Dairy-Free Egg-Free Stuffed Bell Peppers with Quinoa and Vegetables

Ingredients

• 4 large Bell peppers
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1/2 medium Onion
• 2 cloves Garlic
• 1 can (14.5 oz) Diced tomatoes
• 1 cup Corn
• 1 can (15 oz) Black beans
• 1 teaspoon each Spices (cumin, chili powder, oregano)
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Cut the 4 large Bell peppers in half lengthwise. Use a spoon to carefully remove all the seeds and white membranes from the inside of each pepper half.
3. 3Measure the 1 cup of Quinoa into a medium saucepan. Add the 2 cups of Vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
4. 4While the quinoa cooks, heat the 2 tablespoons of Olive oil in a large skillet over medium heat (around 350°F/175°C). Add the 1/2 medium Onion, cut into small pieces, and the 2 cloves Garlic, minced. Cook, stirring often, for about 5 minutes, until the onion is soft and translucent.
5. 5Stir in the 1 can (14.5 oz) Diced tomatoes (undrained), the 1 cup Corn, the 1 can (15 oz) Black beans (rinsed and drained), the 1 teaspoon of cumin, the 1 teaspoon of chili powder, the 1 teaspoon of oregano, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black pepper. Cook for 2-3 minutes, stirring, until everything is heated through.
6. 6Add the cooked quinoa to the skillet with the vegetable and tomato mixture. Stir well to combine everything evenly.
7. 7Carefully spoon the quinoa and vegetable mixture into each of the 4 prepared bell pepper halves, filling them generously. Place the stuffed bell pepper halves upright in a baking dish.
8. 8Bake in the preheated oven for 35-40 minutes. The peppers are ready when they are tender when pierced with a fork and the filling is hot.

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