Vegan Relleno Bowl Recipe

Preparation Instructions

1. 1

   Cook Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   Prepare the Bell Peppers

   While the quinoa is cooking, preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

3. 3

   Make the Filling

   In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until translucent. Stir in cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, until heated through.

4. 4

   Stuff the Peppers

   Spoon the quinoa mixture into each bell pepper until they are filled. Top with chopped cilantro.

5. 5

   Bake the Peppers

   Cover the baking dish with foil and bake for 25-30 minutes. Remove foil for the last 10 minutes for a slightly charred top.

6. 6

   Serve

   Remove from oven and let cool slightly. Serve with sliced avocado on top and additional cilantro if desired.