Vegan Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 large Bell Peppers
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 can (15 oz) Black Beans
• 1 cup Corn
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 cup Diced Tomatoes
• 1 tablespoon Italian Seasoning
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Vegan Mozzarella

Instructions

1. 1Preheat your oven to 375°F (190°C). Carefully cut the 4 large bell peppers in half lengthwise, from stem to base, and remove all seeds and any white membranes from the inside of each half. Set the pepper halves aside.
2. 2In a medium saucepan, combine the 1 cup of quinoa and the 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes, then fluff the quinoa with a fork.
3. 3While the quinoa is cooking, finely dice the 1/2 medium onion and mince the 2 cloves of garlic. Open the 1 can (15 oz) of black beans, pour them into a colander, and rinse them thoroughly under cold running water, then drain them well.
4. 4In a large mixing bowl, combine the cooked 1 cup of quinoa, the rinsed and drained 1 can (15 oz) of black beans, the 1 cup of corn, the finely diced 1/2 medium onion, the minced 2 cloves of garlic, the 1/2 cup of diced tomatoes, the 1 tablespoon of Italian seasoning, the 1 tablespoon of olive oil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir all ingredients together thoroughly until they are evenly combined.
5. 5Carefully spoon the quinoa mixture into each of the 8 bell pepper halves, mounding the filling slightly. Arrange the stuffed bell pepper halves in a large baking dish (for example, a 9x13 inch dish). Pour 1/4 cup of water into the bottom of the baking dish around the peppers; this will create steam to help the peppers cook evenly.
6. 6Bake the stuffed peppers in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through. After this time, evenly sprinkle the 1/2 cup of vegan mozzarella over the top of each stuffed pepper. Continue baking for an additional 5 minutes, or until the vegan mozzarella is melted and bubbly.
7. 7Carefully remove the baking dish from the oven. Let the stuffed peppers cool slightly for 5-10 minutes before serving; this allows the filling to set and prevents burns from the hot steam.

Substitutions

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