Vegan Stuffed Bell Peppers with Quinoa and Corn

Servings: 4 | 0 minutes | 320 kcal

Stuffed Bell Peppers is a traditional dish in various cultures worldwide, with each having a unique twist. This version is a modern take where traditional rice is replaced by quinoa to add extra protein and is made vegan-friendly.

One time, I whipped up this dish for a mixed group of vegans and omnivores. To my delight, everyone loved it and couldn't believe it was entirely vegan! The peppers' sweetness, combined with the hearty quinoa, corn' crunch, and the tangy tomato sauce, creates a symphony of flavors that pleases every palate.

Ingredients

4 pieces Bell peppers
1 cups Quinoa
1 cups Corn kernels
2 cups Vegetable broth
1 pieces Onion
2 pieces Garlic
1 cups Tomato sauce
1 teaspoons Olive oil

Instructions

Preheat the oven to 350°F (175°C).
Cut off the tops of the bell peppers and remove the seeds. Set aside.
In a pot, bring the vegetable broth to a boil. Add the quinoa and cook according to package instructions until fluffy.
In a frying pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
Mix the cooked quinoa, sautéed onions and garlic, and corn kernels.
Fill each bell pepper with the quinoa mixture and place them in a baking dish.
Pour the tomato sauce over the stuffed bell peppers.
Bake for 30 minutes, or until the peppers are tender and the filling is heated through.
Serve the Vegan Stuffed Bell Peppers with Quinoa and Corn hot.