Chili Stuffed Peppers

1. Cook quinoa according to package instructions.

2. Preheat oven to 375 degrees F and lightly grease a large baking dish or cast iron skillet.

3. Brush peppers with olive oil.

4. 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.

5. Generously stuff the peppers with quinoa mixture until all peppers are full. Pour tomato sauce into bottom of the pan.

6. 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.

7. Serve with plant-based yogurt or sour cream and cilantro.