Ingredients:

  • 4 bell peppers (various colors – red, yellow, orange, green), medium-large (approximately 8 oz/225g each)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1 red bell pepper, finely diced (about 1 cup/150g)
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained
  • 1 cup vegetable broth (240ml)
  • 1 cup quinoa, rinsed (185g)
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon ground cumin (2.5ml)
  • ¼ teaspoon smoked paprika (1.25ml)
  • ¼ teaspoon chipotle powder (1.25ml) Optional, for extra heat
  • ½ cup vegan shredded cheddar cheese, (75g) optional
  • ¼ cup chopped fresh cilantro (optional for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Halve peppers lengthwise, remove seeds and membranes. Brush cut sides with olive oil and season with salt and pepper. Place in baking dish, cut-side up.
  2. Heat olive oil in skillet over medium heat. Add onion and sauté until softened. Add garlic and diced bell pepper; cook until fragrant and slightly tender.
  3. Add black beans, corn, vegetable broth, quinoa, chili powder, cumin, smoked paprika, and chipotle powder (if using) to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer until quinoa is cooked through and liquid is absorbed.
  4. Spoon quinoa mixture evenly into the prepared pepper halves.
  5. Bake in preheated oven until peppers are tender and filling is heated through. If using vegan cheese, sprinkle it on top during the last 5 minutes of baking.
  6. Remove from oven, garnish with fresh cilantro (if desired), and serve hot.