Quinoa Stuffed Peppers for your Meatless Monday!
Hey guys! Happy Monday.
Decided to give a twist to an old classic today for Meatless Monday. I grew up eating stuffed peppers in my house. They always gave me this homey feeing and warmed me up during the colder months.
The usual Zweig stuffed pepper has minced beef and rice, but today I switched it up and made a vegetarian version with quinoa and beans!
Equally as comforting and even more delicious with a little bit of a Mexican twist.
Check out the recipe below!
Quinoa Stuffed Peppers
- 1 cup quinoa or rice, thoroughly rinsed and drained
- 2 cups vegetable stock
- 4 large red, yellow, or orange bell pepper (halved and seeds removed)
- 1/2 cup salsa
- 1 tbsp nutritional yeast (optional)
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp paprika
- 1 15-ounce can beans, washed and drained
- 1 cup corn kernels, drained if using canned
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet. Lay halved peppers on baking dish.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients. Mix to thoroughly combine then taste and adjust seasonings accordingly – adding salt, pepper, or more spices as desired.
- Generously stuff the peppers with quinoa mixture until they are full, then cover the dish with foil.
- Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees and bake for another 15-20 minutes, or until peppers are soft. If you like softer peppers, bake 10 minutes more.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F oven for about 20 mins.
Serving size: 2 halves
Calories: 311 Fat: 3.4g Carbohydrates: 59g Protein: 14.4g