Vegan Stuffed Peppers

Vegan Stuffed Peppers

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 cup diced zucchini
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup tomato sauce or marinara sauce
• 1 cup vegan cheese, shredded (optional, for topping)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright. Place the peppers in a baking dish.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, zucchini, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
4. Spoon the quinoa mixture into each bell pepper, pressing it down gently. Pour tomato sauce over the stuffed peppers.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.
6. If using vegan cheese, remove the foil, sprinkle the shredded vegan cheese on top of each stuffed pepper, and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Garnish with fresh cilantro or parsley before serving.