About the Recipe
Bell pepper- Bell pepper is known as antioxidant rich vegetables, it contains lycopene, capsaicinoids, Beta carotene etc . Also It is high in vitamin c which is a highly immune boosting vitamin. It works as an anti-inflammatory & has high benefits on Eye health.
Quinoa- This protein rich gluten free grain has numerous health benefits. It promotes satiety and can help cut back on between meal snacking. Quinoa is known for its anti-inflammatory & anti-aging properties.
3 bell peppers, halved stem to tip, seeds removed
½ cup mushroom
3 Teaspoon oregano & mexican seasoning
½ cup tomato puree
½ cup corn
½ cup quinoa
1 cup black beans
¼ cup cilantro, chopped
½ cup vegan cheese
Preheat the oven to 350 F.
Cook the quinoa, cool and set aside.
In a skillet over medium heat, add 2 tablespoons of olive oil and cook the mushroom until browned. Add tomato sauce, seasoning and mix to combine. Turn off heat.
While the stuffing is getting cooked, set bell peppers in a steamer and fill the pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.
In a large bowl, add quinoa, black beans, corn, cilantro and cooked mushroom, toss to combine
In a baking dish, place steamed bell peppers cut side up and fill the cavity with mixture.
Top with shredded vegan cheese and bake for 10-15 minutes or until heated through.
Serve with sliced avocado, guacamole or salsa!