Mom’s Stuffed Bell Peppers (No Meat)
Stuffed bell peppers have been enjoyed in various cuisines around the world for centuries. They are a versatile dish that can be customized with different fillings and flavors.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 4 piece Bell Peppers
- 1 cup Quinoa
- 1 can Black Beans
- 1 cup Corn
- 1 medium Onion
- 2 clove Garlic
- 1 cup Tomato Sauce
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Cilantro
- 4 wedge Lime
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, cook the quinoa according to the package instructions.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
- Add black beans, corn, cooked quinoa, tomato sauce, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Bake for 30-35 minutes or until the peppers are tender.
- Remove from the oven and let them rest for 10 minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 42g15%
- Sugars 12g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.