Vegan Quinoa Stuffed Bell Peppers

Preparation Time:

30 min

Difficulty:

Expert

Ingredients:

• 4 large bell peppers
• 1 cup of quinoa
• 2 cups of vegetable broth
• 1 can (400g) of black beans, drained and rinsed
• 1 cup of corn kernels (frozen or fresh)
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 avocado, diced
• 1/4 cup of fresh cilantro, chopped
• Juice of 1 lime

Kitchen Tools Needed:

• Baking Dish
• Stove
• Saucepan
• Mixing Bowl
• Knife
• Cutting Board

Instructions:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a saucepan, combine quinoa and vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
• In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper.
• Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
• Bake in the preheated oven for 15-20 minutes until the peppers are tender.
• Remove from the oven and let cool slightly before serving.
• Top with diced avocado, fresh cilantro, and a squeeze of lime juice.

Macros:

• Total Calories: 490kcal
• Carbs: 50g
• Proteins: 19g
• Fats: 14g