Vegan Quinoa-Stuffed Peppers The Best Recipes

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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!"

Ingredients :

• 1 (14.5 ounce) can vegetable broth
• 1/4 cup water (optional)
• 1 bay leaf
• 1 cup quinoa, rinsed
• 1 (6 ounce) can tomato paste (optional)
• 1 teaspoon dried parsley
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 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 :

Prep : 30M	Cook : 4M	Ready in : 1H12M

• 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.

Notes :

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