Quinoa stuffed peppers are a delicious and healthy vegan option for a meal that is both filling and flavorful. The combination of quinoa, vegetables, and spices creates a satisfying dish that can be enjoyed any time of year. This recipe is perfect for those looking for a meat-free alternative that is packed with nutrients and flavor.
I first tried quinoa stuffed peppers at a friend's dinner party, and I was blown away by the combination of flavors and textures. The peppers were tender and juicy, and the quinoa filling was savory and satisfying. Since then, I have been experimenting with different variations of this recipe, and I have finally come up with my own version that I'm excited to share.
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, peeled and diced
- 1 cup canned diced tomatoes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Preheat the oven to 375°F.
- Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a medium saucepan, combine the quinoa and vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until translucent.
- Add the zucchini and carrot and sauté for 5-7 minutes, or until tender.
- Add the diced tomatoes, paprika, cumin, chili powder, salt, and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the flavors have melded together.
- Add the cooked quinoa to the skillet and stir to combine with the vegetable mixture. Cook for an additional 2-3 minutes, or until heated through.
- Spoon the filling into the bell peppers, filling them to the top. Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
- Remove from the oven and sprinkle with fresh cilantro before serving.
These vegan quinoa stuffed peppers are perfect for a healthy weeknight dinner or a weekend meal with friends. They can be served on their own or paired with a side salad or crusty bread. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.