Table of Contents
Bell peppers are a versatile and colorful vegetable that can be filled with a variety of delicious ingredients. In this recipe, we combine the hearty grains of freekeh and quinoa to create a nutritious and satisfying vegan stuffing. This dish is perfect for a healthy lunch or dinner and is packed with flavor and texture.
Ingredients
- 4 large bell peppers (any color)
- 1 cup dried freekeh
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
Cook the freekeh and quinoa separately according to package instructions, using vegetable broth for extra flavor. Once cooked, fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the cooked freekeh and quinoa, cherry tomatoes, black beans, cumin, and smoked paprika. Season with salt and pepper. Cook for 5-7 minutes, allowing flavors to meld.
Stuff each bell pepper with the grain mixture, pressing down gently. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
Garnish with chopped fresh parsley or cilantro before serving. Enjoy your nutritious vegan stuffed bell peppers!