Vegan Stuffed Peppers

Ingredients

• 5 large bell peppers, any color, tops cut off and seeds removed
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 1 cup cooked quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 cup fresh chopped cilantro
• 1/2 cup vegan shredded cheese (optional)

Directions

1. Preheat oven to 350°F.
2. In a large skillet, heat oil over medium heat. Add onion, garlic, and bell pepper, and cook for 5 minutes, stirring occasionally.
3. Add quinoa, black beans, tomatoes, chili powder, cumin, oregano, and salt. Cook for 5 minutes, stirring occasionally.
4. Stir in cilantro and vegan cheese, if desired.
5. Fill the bell peppers with the quinoa mixture and place them in a 9x13-inch baking dish.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove from oven and let cool for 10 minutes before serving.

Interesting Facts

• Stuffed peppers are a popular dish in many cultures, including Mexican, Italian, and Greek.
• Stuffed peppers are a great way to use up leftover vegetables and grains.
• Quinoa is a complete protein, meaning it contains all nine essential amino acids.