Vegan Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 large Bell Peppers
• 1 cup Quinoa
• 1 15-oz can Black Beans
• 1 cup Corn
• 1 medium Onion
• 2 cloves Garlic
• 1 14.5-oz can Diced Tomatoes
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 4 large bell peppers, cut each one in half lengthwise, and carefully remove all seeds and the white membrane from the inside.
2. 2To cook the 1 cup of quinoa, combine it with 2 cups of water in a small saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it rest, covered, for 5 minutes.
3. 3Heat the 2 tbsp of olive oil in a large skillet over medium heat. Add the 1 medium onion, cut into small dice, and cook for 5 to 7 minutes, stirring occasionally, until it has softened and become translucent. Then, add the 2 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the cooked 1 cup of quinoa, the 1 15-oz can of black beans (drained and rinsed), the 1 cup of corn, the 1 14.5-oz can of diced tomatoes (undrained), the 1 tbsp of chili powder, the 1 tsp of cumin, the 1/2 tsp of salt, and the 1/4 tsp of black pepper to the skillet with the onion and garlic. Stir everything together well to combine the filling ingredients thoroughly.
5. 5Carefully spoon the quinoa and bean mixture into each of the 8 bell pepper halves, mounding the filling slightly. Arrange the stuffed bell pepper halves in a 9x13 inch baking dish or similar-sized oven-safe dish. Pour 1/2 cup of water into the bottom of the baking dish around the peppers.
6. 6Bake the stuffed bell peppers in the preheated oven at 375°F (190°C) for 30 to 40 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through.

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