Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, corn, and spices. They're nutritious, flavorful, and make a satisfying meal for vegans and non-vegans alike.

Ingredients:

• 4 large bell peppers, halved and deseeded
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• 1 cup quinoa, rinsed
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• 2 cups vegetable broth
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• 1 tablespoon olive oil
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 can 15 ounces black beans, drained and rinsed
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• 1 can 15 ounces diced tomatoes, drained
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• 1 cup corn kernels
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• 1 teaspoon cumin
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• 1 teaspoon chili powder
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• Salt and pepper to taste
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• 1/2 cup chopped fresh cilantro
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• 1 avocado, diced for garnish
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• 1 lime, cut into wedges for serving
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Bring the vegetable broth to a boil in a medium-sized saucepan

Slowly add the quinoa, lower the heat, cover, and let it cook for about 15 minutes, or until it's done and the liquid is absorbed

In the meantime, put olive oil in a pan and heat it over medium heat

Put in the diced onion and cook for about 5 minutes, until the onion turns clear

Cut up some garlic and add it

Cook for one more minute

Also add corn kernels, cumin, chili powder, salt, and pepper

Stir in the black beans and tomato dices

Allow the flavors to blend for 5 minutes while cooking

When the quinoa is done, add it to the pan with the beans

Add the chopped cilantro and mix well

Put some of the quinoa and beans inside each bell pepper half

Stuff the peppers and put them in a baking dish

Place foil over top and bake for 25 to 30 minutes, or until peppers are soft

Take off the foil and bake for 5 more minutes to give the tops a little browning

Serve with lime wedges and avocado dice on top