These colorful stuffed peppers are packed with nutritious quinoa and vibrant veggies, making for a wholesome and satisfying meal. Perfect for a light lunch or dinner, they’re easy to prepare and full of delicious flavors.
Start by bringing the broth, water, and bay leaf to a boil in a small saucepan. Once boiling, add the quinoa, lower the heat, cover, and let it simmer gently until all the liquid is absorbed, about 12 to 15 minutes. Toss out the bay leaf, then stir in the tomato paste, parsley, salt, paprika, oregano, basil, and thyme to flavor the quinoa.
While the quinoa cooks, preheat your oven to 350°F (175°C) and lightly grease a baking dish. If needed, trim a small slice off the bottoms of the bell peppers so they can stand up straight. Bring a large pot of water to a boil, add the peppers, and cook them just until they start to soften but are still firm, about 2 minutes. Drain and rinse them under cold water to stop the cooking.
Next, heat some olive oil in a big skillet over medium-high heat. Toss in the carrots, onion, celery, and garlic, and sauté until everything is tender, about 6 minutes. Stir in the cooked quinoa and warm it through for a couple of minutes, then take the skillet off the heat and mix in the mushrooms.
Fill each pepper with the quinoa and veggie mixture, place them in your prepared baking dish, and bake uncovered for 20 to 25 minutes until the peppers are nicely tender. Enjoy!
- Use bell peppers that are firm and bright for the best texture.
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Add spices like cumin or smoked paprika to the filling for extra flavor.
This dish is full of vibrant colors and fresh flavors. It’s packed with protein from quinoa and loaded with vegetables, making it both nutritious and satisfying. Plus, it’s completely plant-based, perfect for anyone looking to eat healthier or try vegan meals.
Serve these stuffed peppers with a side salad or some crusty bread to make a complete meal. They also pair well with a simple avocado salsa or a dollop of vegan sour cream to add creaminess.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven to keep the peppers tender. You can also freeze the stuffed peppers for up to 2 months; thaw thoroughly before reheating.
