Vegan Stuffed Peppers

6 medium sweet bell peppers

2 tablespoons vegetable oil 

2 cloves garlic, minced  

1 medium onion, diced 

Two 14.5-ounce cans chopped tomatoes 

Kosher salt and freshly ground black pepper 

One 14.5-ounce can corn kernels, rinsed 

One 14.5-ounce can black beans, rinsed 

3 cups baby spinach 

1 cup cooked quinoa 

2 teaspoons chili powder 

1 teaspoon ground cumin 

1 tablespoon chopped fresh cilantro

Directions:

• 1] For the stuffed peppers: Preheat the oven to 350 degrees F.
• 2] Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If the pepper doesn’t stand upright, trim the bottom until level.
• 3] Add the oil to a large sauté pan over medium heat. Add the garlic, onion, and diced bell pepper and cook until the onion is translucent about 5 minutes. Mix in the tomatoes and season with salt and pepperTransfer 1 1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.
• 4]] Add the corn, black beans, spinach, quinoa, chili powder, and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.
• 5] Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the side of the pepper by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes. For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest, juice, and cilantro in a small mixing bowl until smooth and combined. Season with salt.
• Top the peppers with the cream immediately before serving.

Here is a great Vegan Cook Book resource: Click here to get it.