Quinoa Stuffed Bell Peppers
A delicious and nutritious way to embrace plant-based meals, discover how vegan quinoa stuffed bell peppers can transform your dinner experience.
Total time
60 min
Servings
4
Calories
361.2
Category
Dinner & Mains
Discover a wholesome and flavorful One Dish Meal with these Quinoa Stuffed Bell Peppers. Perfect for a healthy weeknight dinner, this recipe combines protein-rich quinoa, fresh vegetables, and a hint of sherry for a satisfying dish that's low in cholesterol and ready in under 60 minutes.
Ingredients
Makes 4 servings
- 1 quinoa
- 2 water
- 4 green peppers
- 1 onion
- 1/2 fresh mushrooms
- 2 butter
- 1 tomatoes
- 2 garlic cloves
- 1 salsa
- 2 dry sherry
Method
Pre-heat oven to 325 degrees.
Cook quinoa as per packet.
Steam peppers until soft but not limp.
In a large skillet, saute the onion and mushrooms in butter.
Add the diced tomatos (reserving the juice).
Add the crushed garlic and salsa.
Cook over medium heat for 10 minutes.
Add the sherry and simmer 10 more minutes.
Fold in quinoa.
Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
Thin remainder with reerved juice and pou around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
Cook's notes
- For best results, use fresh green peppers that are firm and evenly shaped to hold the filling.
- Steam the peppers just until tender-crisp to prevent them from becoming too soft during baking.
- Reserve the tomato juice to add moisture if the filling seems dry.
- Let the stuffed peppers rest for 5 minutes after baking to set the flavors.
Easy swaps
- Instead of butter, use olive oil or vegan butter for a dairy-free option
- Instead of dry sherry, use vegetable broth or apple cider vinegar mixed with water
- Instead of green peppers, use red, yellow, or orange bell peppers for sweeter flavor
- Instead of salsa, use diced tomatoes with green chilies or homemade pico de gallo
Frequently asked
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with cooked brown rice, farro, or couscous. Adjust cooking times accordingly.
How do I know when the peppers are done steaming?
The peppers should be bright green and slightly tender when pierced with a fork, but still hold their shape.
Can I make this recipe vegan?
Absolutely! Simply replace the butter with olive oil or a plant-based butter alternative.
What can I serve with these stuffed peppers?
A side salad, roasted vegetables, or crusty bread complement this dish beautifully.
