Vegan Stuffed Peppers (Gluten Free)
Bell peppers stuffed with rice and topped with cheese for a hearty dinner choice
Servings: 6 peppers
Calories: 152kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition information provided is based of ½ bell pepper stuffed
*Nutrition Disclaimer
Nutrition
Serving: 1 | 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