If you’re a bell pepper aficionado, you will love my vegan stuffed pepper recipe! This recipe includes quinoa, a healthy, delicious whole grain, along with black beans, vegetables, and savory seasoning. This recipe also calls for cheese, but if you are a vegan you can use dairy-free cheese as a replacement or skip the cheese altogether. You’ll find it delicious either way.
1 cup of chopped onion
2 tablespoons of olive oil
2 ribs of celery, chopped finely (1/2 cup)
1 tablespoon of cumin
2 minced garlic cloves
¾ cup of quinoa
3 grated carrots (1 ½ cups)
1 ½ cups of grated pepper Jack cheese (or dairy free replacement)
1 15 ounce can of black beans, drained and rinsed
2 15 ounce cans of diced, drained tomatoes
1 10 ounce package of frozen spinach, thawed and dry
4 large red bell peppers sliced in half with the ribs extracted
1. 1. Turn the stove on medium and heat your oil in a saucepan. Add the onion and celery to the pan and cook them for 5 minutes, or until they are both softened but not soggy. Now add in the garlic and the cumin, and sauté for one more minute. Drain and rinse your tomatoes, as you did with your other veggies, but reserve the liquid for later use. Add the spinach and tomatoes, and cook for another 5 minutes. By now, most of the liquid should have evaporated.
2. 2. Add 2 cups of water, along with your black beans, carrots, and quinoa. Cover the saucepan, and allow to boil.
3. 3. Drop the heat on the stove to medium low and simmer for another 20 minutes. Check to see if the quinoa is tender. Once it is, you are ready to stir in a cup of cheese. You may add salt, pepper, or other additional seasoning if you like at this point. Try a little cayenne pepper if you want a spicier result.
4. 4. Preheat the oven to 350 degrees. Take the liquid you reserved from the tomatoes and pour it into the bottom of a baking dish.
5. 5. Take your mixture from the stove and put a heaping ¾ cup into each of the bell pepper halves, and then put the stuffed peppers in your baking dish. Cover the dish with foil, place inside the oven, and bake for an hour.
6. 6. Take the peppers out of the oven, and top each one with about a tablespoon of cheese. Put back in the oven and bake for another fifteen minutes. Once the tops have begun to brown, the peppers are done. Take them out and let them cool off for five minutes. For extra flavor, take the juices from the pan and drizzle on top of each pepper before you serve them.
Servings : 8
Ready in : 70
Course : Main Course
Recipe Type : Dinner, Vegan Recipes