Mexican stuffed peppers

With a desire to make a dish of plant-based food, I came up with an idea to correct the recipe for stuffed peppers and use a combination of foods typical for Mexican cuisine. The mixture of quinoa, beans, corn, and numerous spices is an excellent option for stuffing. The preparation instructions are straightforward, and you’ll find them below.

Preparation time: 45 minutes
Servings: 4-6

1 cup cooked quinoa
2 cup vegetable broth or water
4 bell peppers, with seeds removed and cut in half lengthwise
½ cup pelati, seasoned as desired + for decoration
1 tbsp nutritional yeast, as desired
2 tsp cumin
salt and black pepper to taste
1 ½ tsp red chili pepper flakes
1 ½ tsp garlic powder
400 g black beans, cooked and strained
1 cup corn, cooked and strained
2 tbsp olive oil

Serving ingredients:
1 avocado, sliced
lime juice
3 tbsp parsley leaves, finely chopped
2 tbsp red onion, finely chopped
salsa sauce

1. Pour the quinoa and vegetable broth into a pot, and cook until it boils. After that, lower the temperature, cover with a lid and quinoa for about 20 minutes, or until the liquid evaporates.
2. Mix the quinoa and the remaining ingredients, except peppers and olive oil, in a large bowl and mix until combined.
3. Preheat the oven at 180°C, and line the tray with baking paper.
4. Arrange the peppers in the tray, and coat with olive oil.
5. Stuff the peppers with the resulting quinoa mixture, and cover the tray with the foil.
6. Bake the peppers for about 30 minutes. Remove the foil, higher the temperature at 200 °C, then bake for another 15-20 minutes, or until soften.
7. Serve with desired ingredients and enjoy.