stuffed peppers


– 1 Tablespoon extra virgin olive oil – 1/4 onion, thinly sliced – 1 clove garlic, minced – 2 Tablespoons taco seasoning – 1 cup cooked quinoa – 1 15-ounce can black beans, drained and rinsed – 1 cup corn kernel – 1/2 cup salsa – 1 4-ounce can diced green chile – 1 cup vegan shredded cheddar cheese, optional – 4 large bell peppers, tops and cores removed OPTIONAL TOPPINGS – avocado – additional salsa or pico de gallo – cilantro


Heat oil in a skillet over medium heat. Sauté onion, garlic, and taco seasoning for 3-4 minutes until softened.


In a large bowl, combine the onion mixture, quinoa, black beans, corn, salsa, green chiles, and cheese.


Fill bell peppers with the mixture and place them in a baking dish.


Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes. Top with optional toppings and enjoy!

Tips for Making  Vegetarian Stuffed Pepper:

While I wouldn’t add the filling to the peppers and bake ahead of time, you can definitely make the entire filling a day or two in advanced. Store in the refrigerator until you’re ready to bake the peppers. Fill and bake per the instructions.