VEGAN QUINOA-STUFFED PEPPERS
A vegan and gluten-free spin on stuffed peppers. I don't enjoy the Mexican flavors usually associated with quinoa, so this recipe closely resembles the flavor of a standard beef-and-rice stuffed pepper, minus the fat but with complete protein and lots of veggies! Sometimes there may be enough stuffing left over for a fifth pepper, but honestly, I like the stuffing plain, too!
Provided by soymustache
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h12m
Yield 4
Number Of Ingredients 20
Steps:
- Combine broth, water, and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed, 12 to 15 minutes. Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.
- Cut a thin slice from the bottom of each green bell pepper so it stands upright, if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm, about 2 minutes. Drain and rinse with cold water.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, onion, celery, and garlic; saute until tender, about 6 minutes. Add the cooked quinoa; cook and stir until heated through, about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.
- Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 55.6 g, Fat 7.1 g, Fiber 10.9 g, Protein 11.3 g, SaturatedFat 1 g, Sodium 910.3 mg, Sugar 15.1 g
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Sleekcheek Wardrobes
[email protected]These stuffed peppers are delicious and healthy. They're a great addition to any vegan meal plan.
Abdul Hafiz
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover quinoa and vegetables.
Nakate Vivian
[email protected]These stuffed peppers are a great way to get your kids to eat their vegetables. My kids loved them!
Rhongela Wilson
[email protected]I love the combination of flavors in this recipe. The sweetness of the peppers, the heartiness of the quinoa, and the tanginess of the tomatoes. It's a perfect meal.
Ina Ma guursade
[email protected]These stuffed peppers were so easy to make. I had them in the oven in less than 30 minutes. And they were so delicious! The quinoa filling was flavorful and the peppers were perfectly roasted.
Oluwatobi Adewole
[email protected]I'm always looking for new vegan recipes to try, and this one definitely didn't disappoint. The stuffed peppers were delicious and filling. I'll definitely be making them again.
Martilda Okotete
[email protected]These stuffed peppers are a great make-ahead meal. I made them the night before and then baked them the next day. They were just as delicious reheated.
krishnaprasad Kushwaha koiri
[email protected]I love that this recipe is so versatile. You can use any kind of vegetables that you like in the filling. I used a combination of bell peppers, zucchini, and mushrooms.
Nasha Pride
[email protected]This recipe is a great way to use up leftover quinoa. I had some cooked quinoa in the fridge and I was looking for a way to use it up. These stuffed peppers were the perfect solution.
Liza Limbu
[email protected]I made these stuffed peppers for a potluck and they were a huge success. Everyone loved them, even the meat-eaters.
Brandon Wally
[email protected]I'm not a vegan, but I really enjoyed these stuffed peppers. The filling was so flavorful and satisfying, and the peppers were roasted to perfection.
White Satin
[email protected]These stuffed peppers were a hit with my family! The quinoa filling was flavorful and hearty, and the peppers were perfectly tender. I will definitely be making this recipe again.