Vegan Easter Stuffed Bell Peppers Recipe

Preheat oven to 375°F (190°C)

Cut the tops off the bell peppers and remove the seeds.

In a pot, cook the quinoa according to package instructions.

In a skillet, heat olive oil over medium heat and add the garlic and onions, cooking until they soften.

Add black beans, corn, and cumin to the skillet. Stir well.

Combine the cooked quinoa with the black bean and corn mixture.

Stuff the bell peppers with the mixture and place them in a baking dish.

Bake for 35 minutes or until peppers are tender and lightly browned.

Serve with fresh cilantro and season with salt and pepper to taste.