These Vegan Quinoa Stuffed Peppers are Savory, smoky, subtly sweet & satisfying. Gluten-free too! #stuffedpeppers #glutenfree #veganhuggs
Ingredients
- 1 cup dry quinoa , rinsed
- 6 large bell peppers , assorted colors
- 1 1/2 tablespoona olive oil (or preferred oil)
- 1 medium onion , diced
- 8 oz mushrooms , chopped
- 3-4 cloves garlic , minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon sea salt , more to taste
- fresh cracked pepper to taste
- 2 cups vegetable broth , low sodium
- 1 cup corn , fresh or frozen
- 1 15 oz can black beans , rinsed and drained
Instructions
To Prepare Peppers:
- Preheat oven to 400 °F.
- Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
- Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.