These baked or air fryer meatless quinoa stuffed peppers are packed with flavor, fiber, and plant-based protein, for a hearty vegan appetizer or main. Grain-free, gluten-free, dairy-free, low fat, plus they're meal prep and freezer friendly!
4largered bell pepperssliced in half lengthwise and seeded
1cupof quinoarinsed
2cupsof water
1mediumoniondiced
8ouncesof mushrooms thinly sliced
2Tablespoonsof olive oil or vegan butter
28ouncesof diced tomatoesreserve juice
12ouncesof red salsa
2garlic clovespressed
Instructions
Steam bell pepper halves. Once finished, place in a 9x12' baking dish. Preheat oven to 325 degrees F.
Place the quinoa and water in a saucepan and bring to a boil over medium-high heat. Cover, and simmer for 20 minutes.
Meanwhile, sauté onions and mushrooms in oil or vegan butter until slightly browned over medium heat in a skillet. Add drained diced tomatoes, salsa, and garlic and cook over medium heat for 20 minutes.
When quinoa is finished, remove from heat and let sit until the tomato mixture is finished. Fold quinoa into mushroom and tomato mixture. Fill bell pepper halves. You will end up using about half or three-quarters of the mixture.
With whatever mixture you have left, add to reserved tomato juice to thin, and pour around and on top of peppers in the baking dish. Bake in the oven for 35 minutes.
Notes
To enhance the quinoa flavor: Lightly toast it in the pan/skillet until fragrant before cooking it. Also, cook it in vegetable broth rather than salted water.
If a pepper won’t lie flat: Use a sharp knife to slice off a very piece from the bottom to help it stand upright.
For smokier bell peppers: Slightly char the peppers under the broiler before stuffing them.