Nickel Allergy Friendly Vegan Stuffed Bell Pepper Boats
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
For the filling
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup frozen corn, thawed
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly brush the inside of a 9×13-inch baking dish with a little of the olive oil and set aside.
- 2
Combine the rinsed quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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