Vegetarian Stuffed Peppers Recipe
These vegetarian stuffed peppers and one of the best vegetarian dinner recipes I've ever made. They are healthy, packed with proteins, easy to make and super delicious. These bell peppers are stuffed with quinoa, black beans and topped with melted cheese. One you try this version of stuffed peppers you will forget about the classic version.
Full written recipe:
Ingredients:
2-3 tablespoons Olive oil
2 Onions, chopped
3-4 Garlic cloves, minced
1/2 cup (85g) Quinoa, rinsed and drained
1 can (150z/425g) Black beans, rinsed and drained
1 can (400g) Crushed tomatoes
Salt to taste
Pepper to taste
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Oregano
2-3 tablespoons Parsley, chopped
8-10 Bell peppers, medium
1/2 cup Tomato sauce
Cheese of your choice
Tomato sauce
Directions:
1. Cook the quinoa: Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add 1 cup
(240ml) of water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Set aside.
2. Preheat oven to 400F (200C).
3. In a large pan or skillet heat olive oil. Add chopped onion and sauté for 5-6 minutes. Add minced garlic and cook for 2 minutes more.
4. Add cooked quinoa, black beans, crushed tomatoes, seasoning, chopped parsley, and cook for 5 minutes.
5. Cut the tops of the bell peppers and remove the seeds. Fill loosely the peppers with the filling mixture.
6. Spread few tablespoons of tomato sauce at the bottom of a 9X13-inch (22X33cm) square baking dish or a 30cm round baking dish. Arrange stuffed peppers in the baking dish.
7. Sprinkle some shredded cheese on top.
8. Grease with oil a piece of foil and cover the pepper with oiled side down.
9. Bake, covered, for 35-40 minutes, remove the foil and bake for 10 minutes more until the peppers are tender and the cheese is melted.
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HOW TO MAKE VEGAN STUFFED PEPPERS
Plant Based Stuffed Peppers with Chef Karen - A Winning Dinner for Pro Athletes
Vegan Stuffed Red Peppers
Chef Karen P Johnson MS, RDN, LD
Ingredients:
6 peppers, tops cut off and seeded
2 cups cooked quinoa
2 cloves garlic, minced
1 large shallot, thinly sliced
1 1⁄2 cups finely chopped broccolini
1⁄2 bunch kale, washed, stems removed, and finely chopped
1⁄2 cup walnut parmesan (Method in note)
1-15 oz can diced tomatoes
1⁄2 cup Kalamata olives, pitted and sliced
1 generous handful fresh chopped parsley and basil, plus more for garnish
Method:
1. Preheat oven to 350°.
2. Place peppers open side down in an oven safe pan and fill with 2 inches of water. Place in oven for
40 minutes until peppers are tender.
3. While peppers are cooking, prepare filling.
4. Cook 1 cup quinoa according to package directions.
5. Heat large sauté pan over medium-low heat. When pan is hot add shallots and cook until
translucent, about 2-3 minutes. Add garlic and broccolini and continue to cook until broccolini is
tender, about another 3-5 minutes.
6. When broccolini is tender, add the cooked quinoa, walnut parmesan, diced tomatoes, olives, and
herbs. Stir to combine.
7. When peppers are tender, remove from oven and stuff with filling. Drain water from cooking pan
and return filled peppers to pan.
8. Cook for an additional 30 minutes.
Note:
Walnut Parmesan
2 cups raw walnuts
2 cloves garlic, minced
1 tsp salt
1⁄4 cup nutritional yeast
Method
1. Place all ingredients in the bowl of a food processor and process until crumble consistency.
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VEGETARIAN STUFFED PEPPERS RECIPE - SORTED
Today we prove that you don't have to be vegetarian to enjoy veggie dishes! These peppers have loads of flavour stuffed in (literally!) and we're sure you're going to love them.
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Vegetarian Stuffed Peppers
This simple but delicious Vegetarian Stuffed Peppers recipe is a light but filling dish that’s going to become your new favorite dinner. Colorful bell peppers filled with healthy goodness then topped off with cheese, these flavorful stuffed peppers are so easy to make.
Full Recipe:
It may seem like there are a lot of steps, but I promise you, this is so easy. All you have to do is roast the peppers, sauté the filling, and add it to the peppers. Easy as pie.
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Rach's Wedding Anniversary Vegetable Stuffed Peppers
Watch Rachael show you how to make simple stuffed peppers filled with eggplant, fennel, tomatoes + croutons.