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Vegan Quinoa-Stuffed Peppers
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Prep Time:
30 minutes
Cook Time:
42 minutes
Total Time:
72 minutes
Savory gluten-free vegan stuffed peppers with flavorful quinoa and veggies, a healthier twist on the classic beef-filled version.
Ingredients:
  • 1 (14.5 ounce) can vegetable broth
  • 0.25 cup water
  • 1 bay leaf
  • 1 cup quinoa, rinsed
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried parsley
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 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
Instructions:
  • In a small saucepan, bring broth, water, and bay leaf to a boil. Stir in quinoa, cover, and simmer on low for 12 to 15 minutes until liquid is absorbed. Remove bay leaf and mix in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
  • Preheat the oven to 350 degrees F (175 degrees C) and grease a 10x15-inch baking pan with cooking spray.
  • Ensure the green bell peppers can stand upright by trimming a thin slice from the bottom. Boil enough water in a 4-quart Dutch oven to cover the peppers. Cook the peppers until tender but firm, approximately 2 minutes. Drain and rinse with cold water.
  • In a large nonstick skillet over medium-high heat, heat olive oil. Saute carrots, onion, celery, and garlic until tender, around 6 minutes. Stir in cooked quinoa and heat through for about 2 minutes. Remove from heat, mix in mushrooms, and stuff peppers placed in the pan.
  • Roast in the oven until the peppers are tender, for about 20-25 minutes.

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