The filling is warm and hearty, and when stuffed into tender bell peppers, the presentation is pretty enough to serve to company– without too much additional effort. As you may know, quinoa is a gluten-free “pseudograin” that is loaded with all of the essential amino acids the body needs, making it a complete source of protein. Paired with sauteed vegetables, beans, and a rich marinara sauce, it makes for a warm and filling meal during these cold winter months. In case you have allergy concerns, it’s also nut-free and dairy-free! This recipe is easily adaptable, so feel free to use any seasonable vegetables you have on hand. You can taste and adjust the seasoning as you go, so it’s practically fool-proof!
— Quiona Stuffed Peppers (Vegan) Serves 4 to 6 Ingredients: 1/2 cup dry quinoa 1 cup water 4 bell peppers, sliced in half lengthwise, seeds and white pith removed 1 tablespoon coconut oil 1 small onion, chopped 1 clove garlic, minced 1 cup chopped mushrooms (about 4 ounces) 1 zucchini, chopped 1 (15-ounce) can white cannellini beans (about 1 1/2 cups cooked beans) 1 cup marinara sauce, plus more for serving Sea salt and black pepper Directions: Preheat the oven to 350F. Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce the heat, cooking until the quinoa is tender, about 15 minutes. Fluff with a fork and set aside. Place the bell peppers cut-side down on a baking sheet and bake them for 10 minutes. Remove from the oven and set aside.
In the meantime, melt the coconut oil in a large pot over medium heat and saute the onion until it starts to become translucent, about 5 minutes. Add in the garlic, mushrooms and zucchini, and saute until all of the vegetables are tender, about 6 to 8 minutes. Season with salt and pepper. Add in the cooked quinoa, beans, and marinara sauce, and stir well to combine and adjust the seasoning to taste. Arrange the cooked bell peppers cut-side-up and spoon the filling into each pepper. It should generously fill 4 bell peppers. Spoon additional marinara sauce over each pepper to help prevent them from drying out, then bake for 30 minutes at 350F, until the peppers are very tender. Serve warm, with additional marinara sauce, if you like. Notes:
This filling can easily be enjoyed on its own, without stuffing the peppers. Or, you can fill your favorite winter squash or zucchini, too! To keep this recipe sugar-free, make sure you use a marinara sauce that is free of added sugar. (Amy’s Organic Pasta Sauce is sugar-free.)
Enjoy! — Reader Feedback: What’s your favorite dish to make when company comes over?
