Vegan Stuffed Peppers (Gluten Free)
Bell peppers stuffed with rice and topped with cheese for a hearty dinner choice
Servings: 6 peppers
- 3 large bell peppers any color
- 1 tbsp. olive oil plus more for bell peppers
- 1 small yellow onion diced
- 2 cups quinoa cooked
- ½ cup sweet corn
- 1 15 oz can black beans
- 1 14.5 oz can diced tomatoes
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 ½ tbsp. nutritional yeast
- dash of cayenne pepper
- salt and pepper to taste
Preheat oven 375 degrees
Slice bell peppers in half and scoop out membranes.
Brush inside and outside with olive oil and sprinkle with salt.
Roast in preheated oven 15-20 minutes till slightly charred.
Meanwhile sauté olive oil on stovetop over medium heat. Add chopped onion and cook 1-2 minutes till translucent.
Mix in seasonings and cook another minute till fragrant.
Add remaining ingredients and cook 5-8 minutes longer.
Stuff each bell pepper half with filling and return to the oven. Cook another 10-12 minutes.
Serving: 1g | Calories: 152kcal | Carbohydrates: 29.1g | Protein: 7.1g | Fat: 1.7g | Saturated Fat: 0.1g | Sodium: 22mg | Potassium: 450mg | Fiber: 6.2g | Sugar: 5.9g | Calcium: 46mg | Iron: 3mg