Zesty Beyond Beef Stuffed Peppers

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with a little olive oil and place them in a baking dish.

3.Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.

4.In a large skillet, heat the garlic-infused olive oil over medium heat. Add the Beyond Beef and cook, breaking it up with a spatula, until browned, about 5-7 minutes.

5.Add the smoked paprika, cumin, chili powder, salt, and black pepper to the Beyond Beef. Stir well to combine and cook for another 2 minutes to let the spices bloom.

6.Stir in the cooked quinoa, corn kernels, diced tomatoes, and green onions into the skillet with the Beyond Beef. Mix well and cook for another 3-4 minutes until everything is heated through.

7.Stuff each bell pepper with the Beyond Beef and quinoa mixture, pressing down gently to pack it in.

8.If using, sprinkle the tops of the stuffed peppers with shredded cheddar cheese.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

10.Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and slightly brown.

11.Garnish the stuffed peppers with fresh cilantro before serving.