Quinoa Stuffed Peppers
With a rich and complex flavor, you won’t miss meat in these vegan Quinoa Stuffed Peppers. So tasty with fresh herbs, plus aromatics like onions, celery and garlic!
Ingredients
- 1 cup quinoa
- 1 1/2 cup water
- 1 Tablespoon oil
- 1 onion chopped
- 2 garlic cloves chopped coarsely
- 1/4 cup chopped celery you can include leaves
- 1/4 cup fresh dill or 2 Tablespoons dried
- 1/4 cup chopped parsley
- 1/4 cup pine nuts
- 1 teaspoon salt
- 6 ounces tomato paste
- 4 large peppers or 5-6 smaller peppers, stem and cores removed
- 16 ounces Pasta sauce for serving (I buy a 24 oz jar but usually have leftovers)
Instructions
- Place the quinoa and water in a large saucepan, bring to a boil and cook until water is absorbed and quinoa is tender (or cook according to your package directions).
- Preheat oven to 350 degrees F. Heat oil in a medium skillet over medium heat. Sauté onions and celery until onions are translucent.
- Combine onion & celery mixture, cooked quinoa, chopped garlic, herbs and tomato paste.
- Core the peppers. If you want to retain the tops for show, carefully cut the seed cluster off.
- Stuff peppers and place in baking dish. If using the top, set that back on about 15 minutes before the peppers are done.
- Cover and bake until peppers are tender and filling is heated through, about 45-60 minutes. Warm the pasta sauce for topping the peppers and serve on the side.
Notes
If you want to add meat, reduce the amount of quinoa, and substitute some browned and drained ground meat (of your choice). Or serve with a sauce that contains meat.
Nutrition
Calories: 472kcal
Tried this recipe?Let us know how it was!