Description
A healthy and delicious vegan stuffed peppers recipe that is gluten free.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- While quinoa cooks, prepare bell peppers by cutting the tops off and removing seeds.
- In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes.
Notes
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers gluten free recipe