Quinoa Stuffed Peppers - from “Plant-Based Recipes” • Mike & Mike's • Organics | Fresh Imports

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Quinoa Stuffed Peppers – from “Plant-Based Recipes”

Dinner Gluten Free Vegan Dairy Free

Servings: 4

Stuffed peppers are what dreams are made of. This easy vegan lunch or dinner is loaded with flavour, fibre and plant-based protein. With a bit of a Mexican flair, this dish is baked to perfection.

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INGREDIENTS

1 1/2	cups wild rice or quinoa
1 1/2	cups vegetable broth
1 1/2	cups plain tomato sauce
1	tsp fresh herbs
1/2	tsp garlic powder
1/2	tsp smoked paprika
1/2	tsp cumin
2	cups chopped mushrooms
1	chopped red onion
4	red bell peppers (or yellow or green)
1	can (15 oz.) kidney beans
1/2	cup green beans or sweet corn
	INGREDIENTS FOR COOKING
1	cup tomato sauce
1/2	tsp garlic powder
1	tsp hot pepper flakes (optional)
1 1/2	tsp herbs
	INGREDIENTS FOR THE GARNISH
	Green onion
	Hot sauce
	Avocado
	Vegan cheese sauce (optional)

INSTRUCTIONS

Simmer wild rice or quinoa on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion until rice or quinoa is fully cooked. When cooked, stir and mix in kidney beans and green beans or corn.
Preheat oven to 350 degrees F. While rice is cooking, prepare a casserole dish by adding tomato sauce and spices to the bottom of it. Prepare bell peppers by removing the seeds and white insides. Leave the tops of the peppers intact.
Fill the peppers by adding the rice mixture to the peppers (you will have a bit of rice mixture left over). Arrange the stuffed peppers side by side in the pan. Place tops back on. Cover and bake in the oven for 35 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begin to blacken (being careful not to burn the peppers!).
Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with your preferred garnish.

Quinoa Stuffed Peppers – from “Plant-Based Recipes”

INGREDIENTS

INSTRUCTIONS

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