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Dinner: Vegan Roasted Bell Peppers Stuffed with Quinoa
There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of stuffed bell peppers.
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
This recipe includes superfoods such as:
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1/2 cup roasted salted cashews
7 large bell peppers
1 1/2 tsps ground cinnamon
3/4 tsp ground cumin
1 dash pepper
1 dash salt
1 tbsp olive oil
1 cup chopped carrots
1/2 lb mushrooms
1 medium onion
1/2 cup chopped parsley
1/4 lb spinach
1 cup uncooked quinoa, rinsed and cooked
Instructions
1. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
2. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).
3. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
4. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
5. Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
6. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.
7. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
8. Note: based on a recipe from wholefoods.com For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 262 kcal | ||
| Fat 9.19 g | ||
| Carbohydrate 40.45 g | ||
| Protein 9.57 g | ||
| Iron 158 mg | ||
| Calcium 43 mg | ||
| Monounsaturated Fat 2.15 g | ||
| Polyunsaturated Fat 1.35 g | ||
| Saturated Fat 1.48 g | ||
| Sodium 108 mg | ||
| Sugar 10.89 g | ||
| Potassium 565 mg | ||
| Vitamin A 757 mcg | ||
| Vitamin C 471 mg | ||
| Fiber 8 g | ||
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