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Spicy stuffed peppers – delicious, healthy and plant based!

Baked and stuffed peppers - delicious, healthy and vegan!
Hi lovelies. I am sorry about the lack of posts lately, I once again have way too much on my plate. I am working on my biggest project yet and it is taking up most of my time, I cannot wait to share it with you guys! I am so happy and excited ❤︎

Anyways, I want to share these colorful and beyond delicious baked bell peppers with you guys, it is one of my go-to’s for a super easy and healthy meal. I have shared it on the blog before, but never in English so I think it is about time ;) I love making a big batch of these, so I have lunch/dinner sorted for a couple of days + they work perfectly as a side as well. The original recipe is completely plant based, but sometimes I love to top them with a little shredded mozzarella and cheddar as well and give them a couple of extra minutes in the oven, so yum!

You can find the recipe in Danish right here!

Baked and stuffed peppers - delicious, healthy and vegan! Ingredients – 5 small stuffed bell peppers:
5 small bell peppers
2 deciliters (equals about 0.8 cup) uncooked quinoa
1 vegetable bouillon cube
1 can (250 grams) of kidney beans, drained and rinsed
1 small can (140 grams) of sweet corn
6 cherry tomatoes, chopped
1 small red onion, finely chopped
1-2 cloves of garlic, crushed
6 tablespoons spicy salsa
½ teaspoon ground chili
2 teaspoons ground cumin
1 teaspoon sweet paprika
Sea salt + pepper

For serving: guacamole or avocado, salsa and a little bit of shredded cheese (optional)

Baked and stuffed peppers - delicious, healthy and vegan! Baked and stuffed peppers - delicious, healthy and vegan!Directions:
Start by pre-heating your oven to 175 c / 350 f and then boil the quinoa according to package instructions – add the vegetable bouillon cube to the water. While the quinoa cooks you can prep the filling – add the chopped onion, crushed garlic, spicy salsa, tomatoes, kidney beans, corn and spices to a bowl and mix well. Add the cooked quinoa as well and mix everything together. Cut the bell peppers in half and remove the seeds. Add the filling to the bell peppers, place them in an ovenproof dish and bake them in the oven for about an hour at 175 c / 350 f until the bell peppers are soft and tender. If you like you can add a little bit of shredded cheese at the end, bake it for a couple of minutes until the cheese melts and serve the bell peppers right away. I like to serve them with guacamole or avocado and extra salsa, enjoy!

Baked and stuffed peppers - delicious, healthy and vegan!

   

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