Easy Vegan Stuffed Peppers

Instructions

1. 01

   Preheat your oven to 375°F.

2. 02

   Using a sharp knife, slice off the tops of each bell pepper. Reserve the tops.

3. 03

   Carefully remove all the seeds and veins from inside each pepper. Rinse and pat dry with a paper towel. Use a small paring knife to cut out the holes on the exterior of the peppers to make the jack-o-lantern faces.

4. 04

   In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and carrot. Sauté for about 3-4 minutes until they start to soften.

5. 05

   Add the diced zucchini and minced garlic to the skillet. Cook for an additional 2-3 minutes.

6. 06

   Stir in the ground cumin, paprika, turmeric, salt, and pepper. Cook for another minute until the spices are fragrant.

7. 07

   Add the diced tomatoes and chickpeas to the skillet. Cook for 5-6 minutes, allowing the flavors to meld together.

8. 08

   Remove the skillet from the heat and stir in the cooked quinoa. Add ½ cup of cheese with the quinoa and mix well. Adjust seasoning if needed.

9. 09

   Carefully stuff each bell pepper with the vegetable and chickpea mixture, pressing it down gently as you fill them.

10. 10

    Sprinkle the rest of the cheese on top of the peppers.

11. 11

    Place the stuffed peppers in a baking dish. If the peppers don't stand upright, you can slice a small portion off the bottom to create a flat surface.

12. 12

    Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

13. 13

    Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden.

14. 14

    Once the peppers are done, carefully remove them from the oven and let them cool for a few minutes before serving.

15. 15

    Serve the stuffed peppers as a main dish, garnished with fresh herbs like chopped parsley or cilantro if desired.