Stuffed with your classic rice and veggies, deconstructed into a soup or today’s special filling of quinoa and mushrooms. I just can’t decide which one is my favorite. The struggle is real!
I really wanted to make this recipe whole foods plant based without using any oil. Major success! The flavor is fantastic, just a little smoky from the smoked paprika and the texture is perfectly meaty thanks to the chopped up mushrooms.
the tomato sauce:
Make your own sauce and be generous with it. The sauce creates steam while baking which in turn will help deliver perfectly cooked luscious stuffed peppers that aren’t dry and boring.
what is quinoa ?
Quinoa is an annual plant in the amaranth family grown for its seeds. It is a complete protein, low in calorie, a gluten-free superfood perfect for use in stuffings, side dishes, soups and salads.
is quinoa better for you than rice ?
Considering that all rice nowadays is found to contain significant levels or arsenic, quinoa is without a doubt the better alternative. It has about half the calories of rice and double the protein + it contains all nine essential amino acids.
can you freeze stuffed peppers ?
A: Yes you can, store individual servings in freezer proof glass containers with a secure lid. Thaw them out overnight in the refrigerator before reheating.
what to serve with:
these quinoa stuffed peppers are divine:
watch how to make vegan quinoa stuffed peppers:
Vegan Quinoa Stuffed Peppers
- 3 bell peppers (mixed colors)
- 8 oz button mushrooms , chopped
- 1.25 cups quinoa , cooked
- 1 small onion , chopped
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast (optional)
- 8-10 sprigs fresh thyme , leaves only
- 1 sprig fresh rosemary , chopped
- 1/3 cup white wine (or veggie broth)
- 2.5 cups tomato sauce + 2 tbsp
- 1/3 cup fresh chives , chopped
- 1/3 cup cashew aioli , for serving
- 3 slices vegan smoked gouda (OPTIONAL)
- sea salt + black pepper to taste
- Preheat your oven to 375” F.
- Preheat a medium skillet over low flame and sauté the onion with a splash of water until translucent, about 5 minutes.
- Stir in the chopped mushrooms and toss to coat. Cook another 5 minutes or so until they release all the moisture.
- Stir in the onion powder, paprika, garlic, nutritional yeast and thyme then add the wine or vegetable stock. Cook until the wine has evaporated and your filling is on the dry side.
- Add the quinoa + 2 tablespoons of marinara sauce to the mushrooms and mix to combine. Adjust seasonings to taste with sea salt and black pepper.
- Meanwhile cut the bell peppers in half lengthwise and discard the core and seeds.
- Fill each pepper half with the mushroom mixture. You should have just enough for the 6 halves.
- Spread half of the tomato sauce on the bottom of a pan and top with the stuffed peppers. Spoon the remaining sauce over the top of the peppers. Optional: top each pepper with half of a slice of the vegan cheese.
- Cover the pan with aluminum foil (an oven proof lid or a larger pan) and bake in the preheated oven for 1 hour.
- Serve garnished with the chives, parsley or micro greens and a drizzle of cashew aioli.