Vegan Quinoa Stuffed Peppers Recipes

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VEGAN QUINOA-STUFFED PEPPERS



Vegan Quinoa-Stuffed Peppers image

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

1 (14.5 ounce) can vegetable broth
¼ cup water
1 bay leaf
1 cup quinoa, rinsed
1 (6 ounce) can tomato paste
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
cooking spray
4 large green bell peppers - tops, seeds, and membranes removed
water to cover
1 tablespoon olive oil
4 carrots, finely chopped
1 onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, chopped
2 large white mushrooms, sliced

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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