A Few Notes For the Best Ever Vegan Quinoa Stuffed Peppers...
Who doesn't like some hearty stuffed peppers? These vegan quinoa stuffed peppers will have you licking your fingers and asking for more. This is one of my hubby's favorite recipes and I often make these when we feel like having something different. I also have a video showing how to make these, I will link it to this page. Please follow the instructions and recipe below for the most delicious stuffed peppers. Side note: I actually have 3 different variations for stuffed peppers, so if you see more stuffed peppers on this blog in the future, be sure to read them as I always try to spice things up and make them different.
Stuff that You'll Need for This Journey:
- 2 bell peppers (1 red and 1 green)
- 3 large garlic cloves
- 6 baby mushrooms
- ½ tomato
- ½ red onion
- Cilantro
- 1 cup of quinoa
- ¼ tomato sauce
- ½ fresh jalapeno
- Vegan cheese
- Fresh lime
- Salt
- Pepper
- Olive Oil
Cooking Instructions
- Cut the peppers in half, remove the seeds, and drizzle with olive oil, salt, and pepper.
- Flip the peppers upside down (with the hollow side facing down).
- Place them in the oven for 20 minutes at 400°F (200°C).
- In the meantime, finely chop the 3 large garlic cloves, 6 baby mushrooms, and the tomato.
- On medium heat, place olive oil on a pan and saute garlic. Once the garlic is lightly cooked, add the chopped mushrooms and tomato into the pan.
- Stir it all together and let it cook.
- In the meantime, bring 1¼ cups of water to a boil (make sure to add some salt) in a pot. Once boiled, add 1 cup of quinoa. Turn the heat to low and let it simmer until the water is fully absorbed.
- Once the quinoa is ready, add it with the veggies and thoroughly stir.
- Add fresh cilantro, ¼ tomato sauce, ½ jalapeno, and ½ a lime to this yummy mix.
- Once the peppers are ready, take them out of the oven and stuff them with the veggie & quinoa mix.
- Sprinkle vegan cheese on top and place them in the oven for 5-7 minutes at 400°F (200°C) or until the cheese melts.
- When the peppers are out of the oven, top them off with some fresh chopped tomato, red onion, cilantro, and squeeze lime on top!