Ingredients
Method
Making 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.
- In a medium sized sauce pan, on medium high heat, add olive oil, the diced peppers, and onions, saute for about 5 minutes.
- Drain and rinse the black beans, then add to the sauce pan.
- Next add the quinoa, 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 everything is to a boil, turn down the heat to medium low and cover.
- Let simmer for about 30 to 40 minutes.
- Remove from heat and set aside.
Preparing the stuffed peppers
- Preheat the oven to 375° F.
- Clean the large bell peppers and cut off the top of the pepper (the stem).
- Continue by cleaning 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 and to keep them standing up.
- Scoop the cooked filling into the hollowed out peppers until they are full.
- Once all the peppers are filled, drizzle a little oil over each pepper and lightly sprinkle salt and pepper over everything.
- Place into the oven and bake for about 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.
- Once the peppers are done, remove from the oven.
- Optional : While the peppers are still hot, sprinkle a vegan shredded cheese onto each pepper.
- Let the peppers set for about 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.