# Components:
→ Peppers
01 - 4 large orange bell peppers, or red/yellow for variety
→ Filling
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup cooked quinoa or brown rice
06 - 1 cup canned black beans, rinsed and drained
07 - 1 cup corn kernels, fresh or frozen
08 - 1 cup baby spinach, chopped
09 - 1 medium tomato, diced
10 - 2 tablespoons tomato paste
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - Salt and black pepper, to taste
→ Topping
15 - 1/4 cup vegan shredded cheese, optional
# Method:
01 - Preheat oven to 375°F (190°C). Arrange parchment paper in a baking dish.
02 - Slice tops off bell peppers and discard seeds and membranes. Carve jack-o'-lantern faces into the side of each pepper with a sharp paring knife. Set peppers aside.
03 - Heat olive oil in a large skillet over medium. Sauté diced onion for 3 to 4 minutes until translucent. Add garlic and cook for 1 additional minute.
04 - Add cooked quinoa, black beans, corn kernels, chopped spinach, diced tomato, tomato paste, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir and cook for 4 to 5 minutes, until spinach is wilted and filling is hot.
05 - Distribute the hot filling evenly among the prepared peppers. Top each with vegan shredded cheese if desired.
06 - Place filled peppers upright into the baking dish. Replace pepper tops as lids.
07 - Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until peppers are softened and cheese is melted.
08 - Allow peppers to cool slightly before serving.
