Vegan Quinoa Stuffed Bell Peppers

These vibrant Vegan Quinoa Stuffed Bell Peppers are a delightful combination of roasted bell peppers filled with a savory mixture of quinoa, black beans, corn, and spices. The dish is not only gluten-free and vegan but also packed with protein and fiber, making it a nutritious and satisfying meal. The colorful presentation and harmonious flavors make it a perfect centerpiece for any dinner table.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro (optional)
• Juice of 1 lime

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. 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 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, pepper, olive oil, cilantro, and lime juice. Mix well.
5. Stuff each bell pepper with the quinoa mixture, packing it tightly.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
7. Serve warm, garnished with extra cilantro if desired.