Vegan Quinoa Stuffed Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• Fresh cilantro, chopped (for garnish)
• Olive oil for sautéing

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Quinoa:

   • Rinse the quinoa under cold water.
   • In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

3. Prepare the Filling:

   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add diced onions and cook until softened, about 5 minutes.
   • Add minced garlic and cook for another minute.
   • Stir in the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
   • Add the cooked quinoa to the mixture and stir to combine. Let it cook for 2-3 minutes to allow the flavors to meld.

4. Prepare the Bell Peppers:

   • Cut the tops off the bell peppers and remove the seeds and membranes.
   • If needed, trim the bottoms slightly to ensure they stand upright.

5. Stuff the Peppers:

   • Spoon the quinoa mixture into each bell pepper, packing it in tightly.
   • Place the stuffed peppers in a baking dish.

6. Bake the Peppers:

   • Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

7. Serve:

   • Remove the peppers from the oven and let them cool slightly.
   • Top with sliced avocado and garnish with chopped cilantro.
   • Serve warm and enjoy!