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Delectable Vegan Stuffed Bell Peppers Bursting with Flavor
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack to creating a delicious, satisfying meal without breaking the bank — because let’s face it, we all want to eat like we spent big without actually doing so. Whether you’re a busy mom juggling schedules, a student staring at your dwindling meal stipend, or simply someone who loves tasty food (but not the steep price tag), this one’s for you. Under $2/serving! Let’s dive in!
Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 diced tomato
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded vegan cheese (optional)
- Chopped cilantro for garnish (optional)
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Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, mix the cooked quinoa, black beans, corn, tomato, onion, garlic, cumin, and chili powder. Add salt and pepper to taste.
- Stuff each bell pepper with the quinoa mixture, pressing down to pack them tightly.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes. Remove the foil, sprinkle with vegan cheese if using, and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.
- Garnish with chopped cilantro before serving, if desired.
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Keeping It Real
- This recipe helps bridge the gap between desire and reality — gourmet taste, low cost.
- Minimal ingredients keep the spending (and dish-washing) down — more time for family or starting that side gig!
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