vegetarian

stuffed peppers

INGREDIENTS

– 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

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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.

RECOMMENDED:

RECOMMENDED:

Vegan Scone

Sauteed Sweet Potatoe

Vegan Marshmallow