If you're looking for a delicious and healthy vegan recipe, look no further than these amazing stuffed peppers from Jessica in the Kitchen. Packed with protein and veggies, this dish is perfect for a hearty lunch or dinner that will satisfy your hunger and your taste buds!
Ingredients:
- 4 large bell peppers, any colour
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 avocado, pitted and mashed
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
Instructions:
- Preheat the oven to 375°F.
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a large bowl, mix together the quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Stuff the mixture into the bell peppers and place them in a baking dish.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
- While the peppers are baking, make the avocado sauce by mixing together the mashed avocado, lime juice, cilantro, and salt to taste.
- When the peppers are done, remove them from the oven and pour the avocado sauce over each pepper.
- Garnish with additional cilantro or lime wedges, if desired, and serve hot.
There you have it, a delicious and healthy vegan stuffed peppers recipe from Jessica in the Kitchen that is sure to impress. Give it a try and let us know what you think!