Delicious and healthy plant-based stuffed green pepper recipe

Enjoy this flavorful and nutritious plant-based stuffed green pepper recipe. With a mixture of quinoa, black beans, corn, and spices, these stuffed peppers are packed with protein and fiber. Baked to perfection and topped with melted vegan cheese, this dish is both satisfying and guilt-free. Try it for a hearty lunch or dinner option that will leave you feeling full and satisfied.

Ingredients

• 4 large green bell peppers
• 1 cup cooked quinoa
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup vegan shredded cheese

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the green bell peppers and remove the seeds and membranes.
3. In a large mixing bowl, combine cooked quinoa, black beans, corn, diced onion, minced garlic, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper.
4. Stuff the mixture evenly into the hollowed-out green bell peppers.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes. Then remove the foil and top the peppers with vegan shredded cheese.
7. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
9. Garnish with chopped fresh cilantro, if desired. Serve hot and enjoy!

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