I have found the best way to add extra fruit and veggies into my diet is by stuffing them with a cheezy mixture.

This recipe can be made with mostly bulk ingredients and produce, so it is fairly sustainable meal. If you are not the biggest fan of quinoa, feel free to substitute rice into the mixture.

I start by making a one pot quinoa recipe and then adding shredded cheese. I use this mixture to stuff my bell peppers which I normally cut in half. Then I bake for 20 - 25 minutes before adding a slice of vegan cheese or shredded cheese to the top until it melts.

These are great as leftovers, so you can add them to your meal prep recipe list.

Please feel free to like and share this recipe and let me know in the comments if you like it.

Vegan Quinoa and Cheeze Stuffed Bell Peppers

Yield: 5 servings

Prep time: 20 minutes

Total time: 70 minutes

Ingredients

Bell Peppers | 5 medium sized

Quinoa | 1 cup

Vegetable Broth | 2 cups

Corn  | 15 oz can, drained

Black Beans, unsalted | 15 oz can, drained and rinsed

Salsa | .5 cup

Shredded Vegan Cheese | .5 cup

Vegan Cheese slices | 10 slices

Black Pepper | 1 tsp

Paprika | 1 tsp

Garlic Power | 1 tsp

Directions

1. Add the quinoa and broth to a pot and bring to a boil. Then reduce heat to a simmer for 10 - 15 minutes until water is absorbed.

2. While the quinoa is cooking, wash and cut the bell peppers in half and remove the seeds to create "bowls."

3. When quinoa is cooked, add spices, black beans, corn, salsa, and shredded vegan cheese. Cook 2 - 3 minutes until warm.

4. Preheat oven to 350. Then scoop the filling into the bell pepper and place the bell peppers onto a baking sheet. Bake for 20 - 25 minutes until the quinoa starts to golden.

5. Remove from oven and add the sliced vegan cheese across the top. Cook another 5 - 10 minutes until melted.

6. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 477 | Fat: 17 g | Saturated Fat: 11 g | Cholesterol: 0 mg |

Sodium: 1026 mg | Total Carbs: 72 g | Dietary Fiber: 11 g | Sugars: 12.5 g | Protein: 13.5 g