Hearty Vegan Quinoa and Black Bean Stuffed Peppers

Ingredients

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. In a large bowl, mix the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper.
5. Drizzle olive oil inside the hollowed peppers and place them in a baking dish.
6. Spoon the quinoa mixture into each bell pepper, packing it tightly.
7. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
9. Garnish with fresh cilantro before serving.