Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: La Tourangelle Extra Virgin Olive Oil Spray, Organic; Patagonia Provisions Dry Chili Mix, Organic, Red Bean Chili; Josie's Organic Cilantro; Redmond Sea Salt, Kosher, Ancient; Green Valley Creamery · Lactose Free Organic Sour Cream (12 oz); Bob's Red Mill Large Flake Nutritional Yeast; Muir Glen Crushed Fire Roasted Tomatoes; Mezzetta Bell Pepper Sweet Relish; Progresso Black Beans; Organic White Quinoa; Corn Nuts Ranch Crunchy Corn Kernels (1.7 oz)

Cook quinoa according to package instructions.

Preheat oven to 375 degrees F and lightly grease a large baking dish or rimmed baking sheet.

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Brush halved peppers with olive oil.
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Add cooked quinoa to a large mixing bowl and add the tomatoes, nutritional yeast, chili seasoning, sea salt, black beans, and corn. Mix to combine thoroughly.

Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.

Bake for 25 minutes covered. Then remove foil, increase heat to 400 degrees F and bake for another 25-30 minutes, or until peppers are soft and slightly browned.

Serve with plant-based sour cream and cilantro.

Stuffed Bell Peppers

Serves 4

15 mins prep

50 mins cook

0 mins total

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