How to Make Vegan Quinoa-Stuffed Peppers - A Step-by-Step Guide

Stuffed peppers are a classic dish that has been enjoyed for generations, and for good reason! The combination of hearty vegetables and savory fillings makes for a satisfying and delicious meal. This vegan twist on the traditional stuffed peppers features quinoa as the star ingredient, adding a healthy dose of protein and fiber to the dish. Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, these Vegan Quinoa-Stuffed Peppers are sure to...

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Ingredients

  • 1 (14.5 ounce) can vegetable broth
  • ¼ cup water (Optional)
  • 1 bay leaf
  • 1 cup quinoa, rinsed
  • 1 (6 ounce) can tomato paste (Optional)
  • 1 teaspoon dried parsley
  • ½ teaspoon salt (Optional)
  • 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 (Optional)
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 42 mins
  • Total Time: 1 hr 12 mins
  • Servings: 4
  • Yield: 4 stuffed peppers

  • 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

    315 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 910mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 11g
    • Total Sugars: 15g
    • Protein: 11g
    • Vitamin C: 149mg
    • Calcium: 117mg
    • Iron: 5mg
    • Potassium: 1311mg