Vegan Stuffed Bell Peppers

Ingredients:

• 4 bell peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent. Add the minced garlic and cook for another minute. Stir in the diced zucchini, cooked quinoa, black beans, corn, and diced tomatoes. Season with chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until heated through.
3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
4. Serve: Garnish with chopped fresh parsley and serve hot.