Vegan Quinoa-Stuffed Peppers Recipe

Name: Vegan Quinoa-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.
3
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.
4
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.
5
Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (14.5 ounce) can vegetable broth, 1/4 cup water (optional), 1 bay leaf, 1 cup quinoa, rinsed, and more.

Yes, Vegan Quinoa-Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Quinoa-Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions