Stuffed Bell Peppers
Ingredients
- 1 cup dry quinoa
- 4 large multi-color bell peppers deseeded & halved
- 1 14 oz can fire-roasted diced tomatoes
- 1 Tbsp nutritional yeast
- 1 oz spicy chili seasoning
- 1 tsp sea salt
- 1 15- ounce can black beans drained
- 1 cup whole kernel corn drained
- Olive oil for brushing
- Dairy-free sour cream for topping
- Chopped cilantro for topping
Instructions
- Cook quinoa according to package instructions.
- Preheat oven to 375 degrees F and lightly grease a large baking dish or rimmed baking sheet.
- Brush halved peppers with olive oil.
- Add cooked quinoa to a large mixing bowl and add the tomatoes, nutritional yeast, chili seasoning, sea salt, black beans, and corn. Mix to combine thoroughly.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 25 minutes covered. Then remove foil, increase heat to 400 degrees F and bake for another 25-30 minutes, or until peppers are soft and slightly browned.
- Serve with plant-based sour cream and cilantro.