Are you ready to spice up your dinner routine with a dish that's as vibrant as it is delicious? These Vegan Stuffed Peppers Mexican Style are not only a feast for the eyes but also a wholesome delight for your taste buds! Bursting with flavors from cumin and chili powder, and packed with protein-rich quinoa and black beans, this recipe is perfect for anyone looking to enjoy a healthy yet satisfying meal. Whether you're a seasoned vegan or just trying to incorporate more plant-based dishes into your diet, these stuffed peppers are sure to impress. So grab your bell peppers and let’s dive into this colorful culinary adventure that will have everyone asking for seconds!
Ingredients
- 4 bell peppers
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- While the oven is preheating, prepare the bell peppers. Cut the tops off of each bell pepper and remove the seeds and membranes. You can also slice a small amount off the bottom if they don’t stand up straight, but be careful not to create a hole.
- In a medium-sized pot, cook 1 cup of quinoa according to package instructions. Typically, this involves rinsing the quinoa, then combining it with 2 cups of water, bringing it to a boil, and then simmering it covered for about 15 minutes until the water is absorbed. Once cooked, fluff the quinoa with a fork.
- In a large mixing bowl, combine the cooked quinoa, drained and rinsed black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Fill them to the top, and if there’s any leftover filling, you can place it in the baking dish around the peppers.
- Place the stuffed peppers upright in a baking dish. If they’re wobbling, you can use crumpled aluminum foil to help them stand straight.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the peppers to soften and the flavors to meld.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and slightly charred on top.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. You can garnish them with fresh cilantro, avocado, or a squeeze of lime juice if desired.
- Serve the vegan stuffed peppers warm, and enjoy your delicious Mexican-style meal!
Tips
- Choose the Right Peppers: For the best flavor and presentation, select firm bell peppers that are vibrant in color. Red, yellow, or orange peppers tend to be sweeter than green ones!
- Customize Your Filling: Feel free to get creative with the stuffing! You can add diced tomatoes, chopped onions, or even some jalapeños for an extra kick.
- Make Ahead: If you’re short on time, prepare the filling a day in advance and store it in the fridge. Just stuff the peppers and bake them when you’re ready to eat!
- Check for Doneness: Baking times can vary depending on the size of your peppers. Keep an eye on them and test for tenderness with a fork to ensure they’re cooked to perfection.
- Garnish for Extra Flavor: Don’t skip the garnishes! Fresh cilantro, avocado slices, or a squeeze of lime juice can elevate the dish and add a refreshing touch.
- Serve with a Side: Pair your stuffed peppers with a side of guacamole or a fresh salad to round out the meal and add even more flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
