Embark on a culinary adventure with these vibrant, plant-powered stuffed peppers! Forget the ordinary; this recipe reimagines the classic comfort food with a wholesome blend of quinoa, garden vegetables, and aromatic herbs. Each bite is a celebration of flavor and texture, offering a satisfying and nutritious meal that's both vegan and gluten-free.

Follow The Directions

01

Step

In a small saucepan, combine vegetable broth, water, and bay leaf; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed. (12-15 minutes). Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.

02

Step

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

03

Step

If necessary, cut a thin slice from the bottom of each green bell pepper so it stands upright. 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.

04

Step

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.

05

Step

Bake, uncovered, in the preheated oven until peppers are tender (20-25 minutes).

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the quinoa mixture.
Feel free to experiment with different vegetables such as zucchini, bell peppers (other than green), or corn.
Leftover quinoa stuffing is delicious on its own or as a side dish.

Abbey Balistreri

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