Ingredients:

- 4 large bell peppers (any color)

- 1 cup cooked quinoa (or rice)

- 1 can (15 oz) black beans, drained and rinsed

- 1 can (14.5 oz) diced tomatoes, drained

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 cup corn kernels (fresh, frozen, or canned)

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1 teaspoon chili powder

- Salt and pepper to taste

- 1 tablespoon olive oil

- Fresh cilantro or parsley for garnish (optional)

- 1 avocado, sliced (optional)

- Vegan cheese (optional, shredded)

1. Prepare the Bell Peppers:

- Preheat the oven to 375°F (190°C).

- Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside.

2. Cook the Filling:

- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft. Add the minced garlic and cook for another minute.

- Stir in the cooked quinoa (or rice), black beans, diced tomatoes, corn, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.

3. Stuff the Peppers:

- Place the prepared bell peppers in a baking dish. Spoon the quinoa mixture into each pepper, packing them tightly.

- If using vegan cheese, sprinkle some on top of each stuffed pepper.

4. Bake:

- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

- Remove the foil and bake for another 10-15 minutes until the peppers are tender and the tops are slightly golden.

5. Garnish & Serve:

- Garnish with fresh cilantro or parsley and serve with sliced avocado on top if desired.

Enjoy your hearty and flavorful vegan stuffed peppers!