These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavour and doubles as a great meal-prep option!
2 cups cooked quinoa
1 can black beans, drained & rinsed
1 cup frozen sweet corn, thawed
2 medium tomatoes, diced
1/2 cup diced red onion (about 1/2 a medium onion)
1/4 – 1/2 cup chopped cilantro
Juice of 2 limes
1 teaspoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
6 sweet bell peppers
1 avocado, sliced
1/2 cup vegan sour cream
Preheat the oven to 350ºF.
In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8″ high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!