Vegan Stuffed Bell Peppers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.1
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 687.2 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 10.7 g

View full nutritional breakdown of Vegan Stuffed Bell Peppers calories by ingredient


Introduction

These are so easy to make and delicious! Very easy to pack for lunches also.
To add a little "kick" I sometimes add a little cayenne pepper to the quinoa mix! These are so easy to make and delicious! Very easy to pack for lunches also.
To add a little "kick" I sometimes add a little cayenne pepper to the quinoa mix!
Number of Servings: 4

Ingredients

    1 cup chopped onion
    2 cloves garlic, chopped
    2 cups sliced or chopped mushrooms
    1/2 tsp salt
    1/2 tsp ground black pepper
    2 cups water
    1 cup quinoa, rinsed
    1/4 cup tomato paste
    4 large bell peppers, tops cut off, seeds removed
    1 cup marinara sauce (optional)

Tips

If vegetables start to stick while sautéing, add water 1/4 cup at a time.
If peppers do not want to stand upright, cut a thin slice off the bottom to make them sit flat.


Directions

Preheat oven to 425.

In a heavy dry pan, sauté onions over medium heat untl ligh brown. Add garlic, mushrooms, salt and pepper, cook for 2 more minutes.

Add remaining ingredients except peppers and marinara. cover and cook on low heat for 15 to 20 minutes, until liquid is absorbed.

Divide mixture into 4 parts and stuff each pepper. Place peppers in a baking dish, cover and bake for 30 minutes. Top with marinara if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZUMBAJUNKY.