Stuffed Bell Peppers (Dairy-Free)

These Dairy-Free and Gluten-Free Stuffed Bell Peppers are not only delicious but also meet your dietary requirements. They are vegetarian, dairy-free, gluten-free, seafood-free, tree nut-free, and peanut-free.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the Oven:

Step 2

Preheat your oven to 375°F (190°C).

Step 3

Prepare the Bell Peppers:

Step 4

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly grease a baking dish that can hold the peppers upright.

Step 5

Prepare the Filling:

Step 6

In a large skillet over medium heat, add a drizzle of olive oil. Add diced red onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.

Step 7

Stir in the diced zucchini and cook for an additional 2-3 minutes until it starts to soften.

Step 8

Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes to heat everything through. Adjust seasoning to taste.

Step 9

Stuff the Bell Peppers:

Step 10

Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack the filling.

Step 11

Bake:

Step 12

Place the stuffed bell peppers in the greased baking dish.

Step 13

Cover the dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the bell peppers are tender.

Step 14

Serve:

Step 15

Garnish with fresh cilantro leaves if desired.