Santa Fe Quinoa Stuffed Peppers

These Vegan Quinoa Stuffed Peppers are Savory, smoky, subtly sweet & satisfying. Gluten-free too! #stuffedpeppers #glutenfree #veganhuggs

 Ingredients 


 1 cup dry quinoa , rinsed
 6 large bell peppers , assorted colors
 1 1/2 tablespoona olive oil (or preferred oil)
 1 medium onion , diced
 8 oz mushrooms , chopped
 3-4 cloves garlic , minced
 1 tablespoon tomato paste
 2 teaspoons chili powder
 3/4 teaspoon smoked paprika
 1/4 teaspoon cinnamon
 1 1/2 teaspoons cumin
 1 teaspoon oregano
 1 teaspoon sea salt , more to taste
 fresh cracked pepper to taste
 2 cups vegetable broth , low sodium
 1 cup corn , fresh or frozen
 1 15 oz can black beans , rinsed and drained


Instructions

To Prepare Peppers:


 Preheat oven to 400°F
 Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
 Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.

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