Vegan Stuffed Bell Peppers

6 large bell peppers, any color
1/3 cup onion, chopped
1.5 cups precooked black beans
1.5 cups precooked kidney beans
1.5 cups precooked quinoa
1.5 cups diced tomatoes, or one 14.5 oz can drained
2 tsp. ground cumin
1 Tbsp. chili powder
1 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

You can use can beans in place of making them from dry. Use one 14.5 oz can for each type. You can also add 1/3 cup cheese to make it just vegetarian instead of vegan. Add cheese into the mixture before stuffing peppers.

1. Preheat the oven to 350 degrees.
2. Cut the tops off of the peppers (slice horizontally and take off the whole top), and remove the ribs and seeds. Arrange the peppers in a baking dish with open ends facing up.
3. In a bowl, mix all other ingredients together. Spoon an equal amount of the mixture into each pepper.
4. Bake covered with aluminum foil for 25 minutes. Uncover and bake an additional 20 minutes.

Serving Size: Makes 6 servings, one bell pepper w/stuffing each

Number of Servings: 6

Recipe submitted by SparkPeople user MISSY455.