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Vegan Stuffed Peppers
Bell peppers filled with spiced quinoa, black beans and corn — baked until tender and golden. Covering the dish with foil for most of the bake, then uncovering it for the final 15 minutes, gets the peppers properly tender before letting the tops turn golden.
Ingredients
Instructions
Fry onion in oil until soft, add garlic and spices.
Mix with quinoa, black beans and corn.
Season generously and stir in coriander.
Fill each pepper three-quarters full.
Place upright in a baking dish.
Pour crushed tomatoes around the peppers.
Cover with foil and bake at 180C for 45 minutes.
Uncover and bake 15 more minutes until peppers are tender.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
