Vegan Stuffed Peppers
Ingredients
The Peppers
The Filling
-
1
tablespoon
coconut oil
-
½
large
onion, diced
-
3
cloves
garlic, minced
-
1 ¾
cups
black beans
-
1
cup
corn kernels
-
½
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
½
cup
chopped parsley
-
3
cups
cooked quinoa
-
1
cup
marinara sauce
-
2
cups
vegan mozzarella shreds
Instructions
- Preheat the oven to 350°F (180°C) and prepare a casserole dish.
- Slice the tops off the bell peppers, remove the insides and seeds, and place them upright in the casserole dish.
- In a skillet over medium-high heat, heat the coconut oil and sauté the onions and garlic until slightly translucent.
- Add the black beans, corn, chili powder, ground cumin, sea salt, black pepper, parsley, and quinoa to the skillet and stir to combine.
- Mix in the marinara sauce and 1½ cups of the vegan cheese, stirring again until combined. Let sit until the cheese melts slightly.
- Stuff each pepper with the filling mixture, packing it tightly, and sprinkle more cheese on top.
- Top the peppers with their lids and bake for 40 minutes until the tops are golden brown.
Nutrition Facts (estimated)
Servings
6 servings
Calories
395
Total fat
13g
Total carbohydrates
57g
Total protein
13g
Sodium
850mg
Cholesterol
0mg
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