Vegan Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 whole Bell peppers (various colors)
• 2 cups Cooked quinoa
• 1 can Black beans, drained and rinsed
• 1 cup Corn (fresh or frozen)
• 0.5 cup Red onion, diced
• 1 can (14.5 oz) Diced tomatoes
• 1 tbsp Chili powder
• 1 tsp Cumin
• 0.5 tsp Garlic powder
• 2 tbsp Olive oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Vegan mozzarella shreds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut bell peppers in half lengthwise and remove seeds and membranes.
3. 3In a large bowl, combine cooked quinoa, black beans, corn, red onion, diced tomatoes, chili powder, cumin, garlic powder, olive oil, salt, and pepper.
4. 4Spoon mixture into bell pepper halves.
5. 5Place stuffed peppers in a baking dish and add about 1.27 cm of water to the bottom of the dish.
6. 6Cover with foil and bake for 30 minutes.
7. 7Remove foil, sprinkle with vegan mozzarella shreds, and bake for another 10 minutes, or until cheese is melted and peppers are tender.

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