Salmon with a Sweet Glaze
◷ 10 min
Main CourseReader rated
Quinoa-Stuffed Peppers for Vegans
These colorful stuffed peppers are packed with protein-rich quinoa and fresh veggies, making a nutritious and satisfying meal. Perfect for a cozy dinner, they’re easy to make and full of vibrant flavors that everyone will love.
◷1 hr 12 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Simmer Quinoa with Herbs
Start by bringing the broth, water, and a bay leaf to a boil in a small pot. Once it’s boiling, stir in the quinoa, lower the heat, cover, and let it simmer until all the liquid is absorbed, about 12 to 15 minutes. Remove the bay leaf, then mix in the tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
2
Prepare and Blanch Peppers
While the quinoa cooks, heat your oven to 350°F (175°C) and lightly grease a baking dish around 10x15 inches. If your bell peppers don’t stand up on their own, trim a thin slice off the bottom to help them balance. Then, bring a large pot of water to a boil and blanch the peppers for about 2 minutes until they’re just tender but still firm. Drain and rinse them under cold water to stop the cooking.
3
Saut Vegetables and Quinoa
Next, heat some olive oil in a large skillet over medium-high heat. Toss in the carrots, onion, celery, and garlic and sauté until everything is soft and fragrant, about 6 minutes. Stir in the cooked quinoa and cook for another couple of minutes to warm it through. Take the pan off the heat and fold in the mushrooms.
4
Stuff and Bake Peppers
Fill each pepper with the quinoa mixture and set them upright in your prepared baking dish. Pop them in the oven and bake for 20 to 25 minutes, until the peppers are nice and tender. Serve warm and enjoy!
Why You’ll Love This Recipe
This dish is packed with nutrients and full of vibrant flavors. It’s a great way to enjoy a healthy, plant-based meal that feels satisfying and colorful. The combination of quinoa and vegetables makes it both hearty and light.
Serving Suggestions
Serve these stuffed peppers with a side salad or some roasted vegetables for a complete meal. They also pair well with a simple avocado dip or a tangy tomato salsa to add a fresh contrast.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm. You can also freeze them for longer storage and thaw before reheating.
