Recipe

Vegan Stuffed Peppers with Organic AEVO Avocado Oil

Ingredients (Serves 4)

• 4 large bell peppers (any color)
• 2 tbsp AEVO Organic Avocado Oil
• 1 cup cooked quinoa (or rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder (optional for spice)
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped (optional)
• ½ cup vegan cheese (optional for topping)

For Serving: -

• Fresh avocado slices
• Fresh cilantro leaves
• A drizzle of AEVO Organic Avocado Oil for finishing

Instructions

1. Preheat the oven: -

   Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little AEVO Organic Avocado Oil      to prevent the peppers from sticking.

2. Prepare the bell peppers: -

• Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside. If they don’t stand upright, trim the bottoms slightly to balance them.

3. Prepare the stuffing: -

• Heat 1 tablespoon of AEVO Organic Avocado Oil in a large skillet over medium heat.
• Add the diced onion and sauté for about 5 minutes until translucent.
• Add the minced garlic and cook for an additional minute until fragrant.
• Stir in the cooked quinoa (or rice), black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine and cook for 3-4 minutes until everything is warmed through and well combined.
• Taste the filling and adjust the seasoning if necessary. If you enjoy a fresh, zesty kick, mix in some chopped cilantro.

4. Stuff the peppers: -

• Generously stuff each bell pepper with the quinoa and bean mixture, pressing it down lightly to fit as much filling as possible.
• Place the stuffed peppers into the prepared baking dish.

5. Drizzle with AEVO Organic Avocado Oil: -

• Drizzle 1 tablespoon of AEVO Organic Avocado Oil over the stuffed peppers to give them a beautiful shine and enhance the flavors.

6. Bake the peppers: -

• Cover the dish with aluminum foil and bake for 30-35 minutes, until the peppers are tender.
• If using vegan cheese, remove the foil in the last 10 minutes of baking, sprinkle cheese on top, and continue baking uncovered until the cheese is melted and bubbly.

7. Serve: -

• Once the peppers are baked, remove them from the oven and let them cool slightly. Serve them with fresh avocado slices, additional cilantro, and a final drizzle of AEVO Organic Avocado Oil for an extra boost of flavor and healthy fats.

Enjoy these delicious Vegan Stuffed Peppers as a wholesome meal packed with plant-based protein, fiber, and the goodness of AEVO Organic Avocado Oil!