If you want to start your week off on a heart-healthy foot, I suggest you try making these vegan quinoa stuffed peppers. It’s perfect for Meatless Monday and you know, just one meatless day a week can make an incredible difference for your health. With flavors so rich and hearty, you might never guess this dish is vegan. Hearty tomatoes, meaty mushrooms and the super-food quinoa make this savory dish super tasty and healthy.
Aside from how delicious it is, a big plus is the fact that it’s easy to make and can be prepared in advance and baked a day later. Peppers are low in calories, so when you stuff them with flavorful veggies and the protein rich quinoa, you’ve got an amazing low calories healthy meal. Don’t forget, this is a light dish, so serve it with a nice big salad and enjoy. Hungry yet?vegan-quinoa-peppers-2

Vegan quinoa stuffed peppers

Serves 4
With flavors so rich and hearty, you might never guess this dish is vegan.
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Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 35 min
  1. 1 ½ pound white mushrooms, cleaned and sliced
  2. 1 onion, chopped
  3. 2 tbsp fresh parsley, chopped
  4. 2 garlic cloves, minced
  5. 2 tbsp olive oil
  6. ½ cup quinoa
  7. 4 large bell peppers,
  8. 3 large tomatoes
  9. salt, pepper
  1. Place the quinoa in a fine-mesh strainer, and rinse well under cold water.
  2. Soak before use for 10 minutes.
  3. Drain well and place in a heavy bottom pot.
  4. Add 1 cup water and bring to the boil.
  5. Use a fork to fluff up the quinoa and set aside.
  6. Cover, simmer and cook for approximately 15-20 minutes or until all the water has been absorbed.
  7. In a large heavy bottom pan heat 1 tbsp olive oil over medium heat.
  8. Add the onion and saute for 2-3 minutes.
  9. Add garlic, cook for 1 minute and then add the mushrooms and cook for 10-15 minutes or until all the liquid evaporates.
  10. Remove from the heat and set aside.
  11. Combine the mushroom mixture and quinoa.
  12. Season with salt and pepper.
  13. Add parsley and mix well.
  14. Cut the peppers in half and remove seeds.
  15. Spoon the quinoa mushroom mixture into the peppers and place on a greased baking dish.
  16. Top the peppers with tomato slices.
  17. Sprinkle with salt, drizzle with olive oil.
  18. Preheat the oven to 400 F.
  19. Cover the dish with foil and bake for 30 minutes.
  20. Remove the foil and bake for 10 minutes more.
  21. Serve warm.


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