Vegan Roasted Bell Peppers Stuffed with Quinoa

Embark on a culinary journey with these Vegan Roasted Bell Peppers Stuffed with Quinoa. Bursting with flavors, colors, and essential nutrients, this dish is perfect for a wholesome meal that’s both satisfying and nourishing. Whether you’re a seasoned vegan or trying plant-based meals for the first time, this recipe promises to delight your taste buds and provide you with a balanced, healthy option.

Why You’ll Love This Recipe

• Rich in plant-based protein and fiber for satiating meal satisfaction.
• A vibrant medley of flavors and textures, thanks to the blend of spices and fresh vegetables.
• Super easy to make and customize with your favorite herbs and spices.
• Perfect for meal prep, as it stores and reheats beautifully.

Vegan Roasted Bell Peppers Stuffed with Quinoa Ingredients

Here’s what you’ll need to make this dish:

• 1/2 cup roasted salted cashews
• 7 large bell peppers
• 1 1/2 tsps ground cinnamon
• 3/4 tsp ground cumin
• 1 dash pepper
• 1 dash salt
• 1 tbsp olive oil
• 1 cup chopped carrots
• 1 medium onion
• 1/2 cup chopped parsley
• 1 cup uncooked quinoa, rinsed and cooked
• 1/2 lb mushrooms
• 1/4 lb spinach

How to Make Vegan Roasted Bell Peppers Stuffed with Quinoa

1. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until transparent, 8 to 10 minutes.
   

   

2. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).
   

   

3. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
   

   

4. Add salt, pepper, and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
   

   

5. Meanwhile, preheat oven to 350 °F (ca. 177 °C). Grease a 9- x 13-inch baking pan with oil, then set aside.
   

   

6. Divide quinoa mixture evenly among the remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top, then arrange them upright in the prepared pan.
   

   

7. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
   

   

8. Note: For a beautiful presentation, choose a combination of green, red, orange, and yellow bell peppers.
   

   

Recipe Tips and Tricks

• Rinse the quinoa well to remove any bitterness before cooking.
• Use a serrated knife to precisely cut the tops off the bell peppers.
• If the peppers don’t stand upright, trim a small piece off the bottom to stabilize them.

Substitutions and Variations

• Swap quinoa for brown rice or farro for a different texture.
• Use almonds or pine nuts instead of cashews for variety.
• Substitute spinach with kale or Swiss chard for more leafy greens.

What to Eat With This Recipe

These stuffed peppers pair beautifully with a simple green salad tossed in a light vinaigrette, enhancing the freshness of the meal. For a more filling option, consider serving them alongside a warm bowl of veggie soup or roasted seasonal vegetables.

Freshly baked whole grain bread or quinoa crackers would also make a lovely complement, providing a satisfying crunch alongside the soft, moist stuffing and tender peppers.

Storage and Freezing

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, wrap each pepper tightly in plastic wrap and place in a freezer-safe container for up to 2 months.
• Reheat frozen peppers in the oven at 350 °F (ca. 177 °C) for about 25 minutes, or until heated through.

Nutritional Facts

Vegan Roasted Bell Peppers Stuffed with Quinoa

Serving size: 1 serving

Grams Per Portion: 333.538

Vegan Roasted Bell Peppers Stuffed with Quinoa

There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of stuffed bell peppers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Dish

Servings 6

Calories 262 kcal

Ingredients

  

• 1/2 cup roasted salted cashews
• 7 large bell peppers
• 1 1/2 tsps ground cinnamon
• 3/4 tsp ground cumin
• 1 dash pepper
• 1 dash salt
• 1 tbsp olive oil
• 1 cup chopped carrots
• 1 medium onion
• 1/2 cup chopped parsley
• 1 cup uncooked quinoa rinsed and cooked
• 1/2 lb mushrooms
• 1/4 lb spinach

Instructions

 

• Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
• Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).
• Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
• Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
• Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
• Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.
• Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
• Note: based on a recipe from wholefoods.com For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.

Keyword 200-300 Calorie, Low Cholesterol, Peppers, Side Dish