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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for topping) - Fresh herbs - Lime wedges Each serving has about 300 calories. You will find 10g protein, 45g carbs, and 8g fat per serving. This meal offers a good balance of nutrients and keeps you full. These ingredients create a dish that bursts with flavor. Each bite gives you a mix of textures and tastes. You can find the full recipe easily for more details and cooking steps. Feel free to mix and match different spices or veggies as you like. Adding lime juice can brighten the dish. Fresh herbs can add lovely notes as well. Experiment to find your perfect combo! - Preheat oven to 375°F (190°C). - Cut the tops off each bell pepper and remove seeds. - Cook quinoa in vegetable broth until fluffy. - Sauté onion and garlic, then add spices and other ingredients. - Fill peppers with the quinoa mixture. - Cover and bake for 25 minutes. - Remove foil and bake for 10 more minutes for a charred finish. Follow these steps to create a dish full of flavor. This recipe is simple and fun. You can find the full recipe to guide you even more. Enjoy the process and the tasty results! To choose fresh bell peppers, look for ones that are firm and shiny. They should feel heavy for their size. Check for any soft spots or wrinkles, as these can show age. Color matters, too! - Green peppers: They taste slightly bitter. - Red peppers: They are sweet and full of flavor. - Yellow and orange peppers: They have a milder, fruity taste. Each color brings a different flavor. Mix colors for a fun dish! To ensure even cooking, cut the tops off the peppers evenly. This helps them cook at the same rate. Place the peppers upright in a baking dish, so they stay steady. For added flavor, consider these tips: - Use fresh herbs like parsley or cilantro. - Add a squeeze of lime for brightness. - Sprinkle some nutritional yeast for a cheesy taste. Experiment with spices to make the dish your own! Vegan stuffed peppers pair well with many sides. Try serving them with a simple green salad or roasted veggies. For sauces, consider these options: - A tangy tomato sauce. - A creamy avocado dressing. - A spicy salsa for some heat. These pairings enhance the meal and make it more enjoyable! {{image_2}} You can change the filling in your stuffed peppers easily. Substitute quinoa with rice or other grains like farro or barley. These grains add unique textures and flavors. You can also mix in different beans or legumes. Try using chickpeas or lentils for a twist. Each choice gives a fresh take on the classic dish. Want more heat? Use spicy peppers inside the mix. Add jalapeños or serrano peppers to bring a nice kick. You can also adjust spices to suit your taste. If you love heat, increase the cumin or sprinkle in some cayenne. Each change lets you create a version that fits your palate perfectly. Think beyond the regular stuffed pepper. You can make mini stuffed peppers for fun appetizers. They are perfect for parties or gatherings. Another idea is turning the stuffing into a casserole. Just layer the filling in a baking dish and top with pepper halves. This style is hearty and easy to serve. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for about 3 to 4 days. This way, they stay fresh and safe to eat. If you want to freeze stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. They can last up to 3 months in the freezer. When it's time to eat, take them out and thaw them in the fridge overnight. You can reheat stuffed peppers in the microwave or oven. If you use the microwave, heat them for about 2-3 minutes. For the oven, preheat it to 350°F (175°C) and cook for about 15 minutes. Reheating in the oven helps keep the peppers' texture and flavor. Yes, you can make these stuffed peppers ahead of time. Start by preparing the filling. Cook the quinoa, sauté the onion and garlic, and mix in the beans and corn. Let everything cool, then fill the peppers. Cover them and store in the fridge for up to a day. When ready to cook, just bake them as instructed in the full recipe. This makes for a quick, easy dinner! If you want to substitute quinoa, you have options. You can use rice, bulgur, or couscous. Each has a different cooking time. For rice, cook it for about 15-20 minutes. Bulgur cooks fast in about 12 minutes. Couscous takes just 5 minutes to prepare. Choose what you like best for your filling! Yes, vegan stuffed peppers can be gluten-free. Just make sure to use gluten-free grains like quinoa or rice. Check the labels on canned goods, like beans and tomatoes, to be safe. Most of these ingredients are naturally gluten-free, making this dish a great option for everyone! In this blog post, I shared how to create delicious vegan stuffed peppers. You learned about the required fresh ingredients and optional garnishes. I provided simple steps for preparation, cooking, and baking. Tips on selecting peppers and enhancing flavors were included. I also shared variations and storage methods. These stuffed peppers are not just tasty; they are healthy and versatile. You can customize them to fit your taste. Enjoy making, sharing, and savoring this dish!

Vegan Stuffed Peppers

Savor the flavor of these delicious vegan stuffed peppers! This easy recipe features colorful bell peppers filled with a tasty mixture of quinoa, black beans, corn, and spices. Perfect for a quick weeknight dinner or meal prep, these stuffed peppers are not only nutritious but also visually appealing. Click through for step-by-step instructions and make your kitchen the heart of flavorful vegan cooking! Enjoy a healthy twist on dinner tonight!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado slices (for topping)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off each bell pepper and remove the seeds and membranes carefully. Lightly brush the outside of the peppers with olive oil and set them upright in a baking dish.

      In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes until the quinoa is fluffy and all the liquid is absorbed.

        In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

          Add minced garlic, cumin, smoked paprika, and cook for an additional minute until fragrant.

            Stir in the black beans, corn, diced tomatoes, and cooked quinoa. Mix everything well and season with salt and pepper to taste. Cook for another 5 minutes until heated through.

              Spoon the quinoa mixture generously into each of the prepared bell peppers, packing them slightly.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                  Remove the foil and bake for another 10 minutes to slightly char the tops.

                    Once done, let the peppers cool for a few minutes, then garnish with fresh cilantro and top with avocado slices before serving.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4