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Vegan Mexican Style Stuffed Peppers

Vegan Mexican Style Stuffed Peppers

Lisa
Vegan Mexican Style Stuffed Peppers that are full of plant based protein, fiber, and are gluten-free!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course gluten free, Main Course, vegan
Cuisine American, Mexican
Servings 4 people

Ingredients
  

  • 4 Large Bell Peppers Colors of your choice.
  • Salt and Pepper to taste.
  • 1 to 2 Tbsp Olive Oil

Filling

  • 1 Cup Cleaned Quinoa
  • 1 28 oz. Can Can of Diced Tomatoes
  • 1 Cup Mixed Sweet Peppers Chopped
  • 1/2 Tbsp Onion Powder or 1/2 chopped fresh Onion
  • 1 Tbsp Minced Garlic
  • 1 15oz. Can Black Bean
  • 1 Cup Frozen Corn
  • 1 Cup Water
  • 1 Tbsp Olive Oil
  • 1/2 tsp Smoked Paprika

Instructions
 

The Filling

  • Clean and dice a multi color mix of sweet peppers of your choice. I like to use a mix of orange, yellow, and red peppers.
  • If using fresh onion, clean and dice one half of it.
  • In a medium sized sauce pan with olive oil, saute the diced peppers and onions for about 5 minutes.
  • Drain and rinse the black beans, then add to the pan.
  • Next add the quinoa, 1 Cup of water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, smoked paprika, salt and pepper.
  • Place the sauce pan on medium high heat and bring to boil.
  • Once it is at a boil, turn down heat to medium low and cover.
  • Let simmer for 30 to 40 minutes.
  • Remove from heat and set aside.

Preparing the stuffed peppers

  • Preheat the oven to 375° F.
  • Clean the 4 large bell peppers, and cut off the top of the pepper (the stem).
  • Clean out the inside of each pepper.
  • Place all of the peppers into a glass baking dish, what ever size you need to fit the peppers.
  • Scoop the cooked filling into the hollowed out peppers until they are full.
  • Once all the peppers are filled, drizzle 1 to 2 Tbsp. of Olive Oil over each peppers and lightly sprinkle salt and pepper over every thing.
  • Place into the oven and bake 45 minutes.
  • To check to see if the peppers are done, you should be able to insert a fork on the side of the pepper without much pressure.
  • Remove from the oven and sprinkle some vegan shredded cheese on each pepper while they are hot.
  • Let the peppers set for 5 to 10 minutes before serving, this will give the vegan cheese time to slightly melt into the filling.
  • Serve the peppers hot and top with a dollop of vegan sour cream or aioli.
Keyword gluten-free, plant based, stuffed peppers, vegan, vegan mexican style stuffed peppers