Tag Archives: stuffed peppers

Cheesy Vegan Stuffed Peppers with Quinoa Recipe

16 Aug
A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish' dish!

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish’ dish!

 

It’s always a good sign when the kids celebrate with a “Hooray!” when you tell them what’s for dinner.  Tonight’s celebration involved stuffed peppers that is loaded with nutrients, filling and will have your taste buds dancing, along with some eager (and hungry) people!  (Psst… if you don’t like bell peppers, the stuffing is awesome without them so Try it!

Carve out a little bit of time because this isn’t something you can put together in a pinch but it DOES make for awesome leftovers as the flavors intensify overnight 🙂

TiV Vegan Stuffed Peppers Step 1

TiV Vegan Stuffed Peppers Step 1

 

TiV Vegan Stuffed Peppers Step 2

TiV Vegan Stuffed Peppers Step 2

 

TiV Vegan Stuffed Peppers Step 3

TiV Vegan Stuffed Peppers Step 3

 

TiV Vegan Stuffed Peppers Step 4

TiV Vegan Stuffed Peppers Step 4

 

 

 

Serves 8-10

What you need:

  • Olive oil (or grape seed oil) to coat pan
  • 1 cup of onion diced small (1/3 -1/4 large sweet onion)
  • 2 large or 3 medium stalks of celery diced small
  • 1 tbsp cumin
  • 1 tbsp minced garlic
  • 2 cans of diced tomatoes (drain but save the juice)
  • 1 package 11oz. frozen spinach defrosted and drained
  • 3 medium to large carrots grated small
  • 1 1/2 -2 cups sweet corn kernels (canned or frozen is fine if you don’t have fresh)
  • 3/4 cup sprouted quinoa (or regular quinoa) rinsed very well
  • 1 can drained and rinsed black beans (or 1 1/2 – 2 cups cooked)
  • 2 cups water
  • 2 cups shredded vegan cheese (we like Enjoy Your Heart Vegan Mozzarella & Cheddar mix)
  • 5 bell peppers -we prefer red, orange and yellow  (Go crazy, get organic if you can with all of the ingredients 🙂

 

What to do:

 

Step 1:  Add oil to pot over medium heat.  Once heated, add celery and onion and cook until tender (5 min.).  While cooking, drain canned tomatoes and pour tomato juice into baking dish (we recommend a pan with a higher lip).  Mix in cumin and garlic for one minute.

Step 2:  Add tomatoes, spinach, grated carrots and quinoa.  Stir and allow any liquid to evaporate (around 3-5 minutes)

Step 3:  Continue by adding beans, corn, and mix in 2 cups of water.  Put the lid on the pot, bring to a boil and then lower heat to medium low for 15 minutes.  Turn the oven on to 350 degrees. Use this time to grate the cheese and clean & cut the bell peppers.  Place the peppers in baking pan or dish atop the tomato juice.

Step 4:  Use 3/4 of your cheese and mix in pot.  Fill the peppers with mixture and place in the oven, covered with aluminum foil, for 20 minutes.  Remove foil and sprinkle remaining vegan cheese on top, turn broiler on to melt cheese (10-15 minutes – keep an eye on it)

We choose not to use salt and pepper and those in the house that prefer it normally have admitted that it doesn’t need it however feel free to add if you please 🙂

 

Great for parties and all seasons!  Enjoy! 🙂

 

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish' dish!

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish’ dish!

 

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