(Almost) Vegan Stuffed Bell Peppers

First, here is my source for the recipe: http://www.cookingquinoa.net/quinoa-stuffed-peppers-2/

This meal is a bit time-consuming, but full of nutrients, easy to warm up later and DELICIOUS!

This dish CAN be made without cheese at all and would probably be about as good. We don't seem to have any strong dairy allergies, so we are open to still using dairy, in small portions. 

I didn't have corn for my second batch, but had cauliflower that I needed to use, so I substituted that. I'm sure most other vegetables that you have in your refridgerator that need are going to go bad soon, could be added.

The stuffing is delicious, so I've modified the reciepe to make extra to be added to each serving.

Someone else recommeded the tip to pre-cook the red peppers (for 20-30 minutes) to make the final baking time shorter. I do this. I also mix and heat up all of the stuffing then spoon it into the peppers and cook the whole thing for just about 15 minutes more.

Quinoa Stuffed Peppers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minute

Yield: 6 servings

Serving Size: 1 peppers

Ingredients

• 2 cups cooked quinoa
• 2 cups cooked green lentils
• 2 (4-ounce) can green chiles
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 1/2 cup shredded pepper jack cheese
• 1/4 cup crumbled feta cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded

Instructions

1. Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, lentils, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Serve immediately.