Vegan Quinoa-Stuffed Peppers

These gluten-free vegan stuffed peppers are just as tasty as the beef-filled kind, skipping fat for delicious, spiced quinoa and vegetables.

• Preparation Time: 30 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 12 mins
• Calories: 315 Calories

Ingredients

• water to cover
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1 bay leaf
• 2 cloves garlic, chopped
• 1 onion, finely chopped
• 1 (6 ounce) can tomato paste
• 2 stalks celery, finely chopped
• 1 (14.5 ounce) can vegetable broth
• cooking spray
• 4 large green bell peppers - tops, seeds, and membranes removed
• 1 cup quinoa, rinsed
• 4 carrots, finely chopped
• 2 large white mushrooms, sliced
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon dried thyme
• 0.25 cup water
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano

Recipe Instructions

Step 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.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.

Step 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.

Step 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.

Step 5

Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.