Description
These vibrant and flavorful vegan stuffed bell peppers are packed with a protein-rich quinoa filling, sautéed vegetables, and a blend of spices. Perfect for a healthy and satisfying meal, they are both nutritious and easy to prepare. The combination of textures and flavors makes this dish a standout. [High-volume
Ingredients
Scale
- 4 large bell peppers (any color), tops removed and seeds cleaned
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add zucchini and tomatoes to the skillet. Cook for 5-7 minutes until softened.
- Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Mix well and cook for another 2 minutes.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Cover with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute quinoa with brown rice or couscous.
- Add nutritional yeast or vegan cheese for a cheesy flavor.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course