Enjoy these vegan quinoa stuffed peppers served with guacamole, for a healthy and delicious hearty meal. These peppers are stuffed with veggie grounds and quinoa. The veggie grounds offer the meaty flavour your looking for, without the grease. If you prefer homemade veggie grounds for the stuffing, try my vegan ground meat recipe, and season to your liking.
The quinoa really helps this stuffing hold together, making it easy to fill your peppers and mound them over top. Quinoa is generally considered a super food, and for good reason. It has tons of vitamins and nutrients! Plus, when compared to rice, it’s much lower in carbs and slightly lower in calories. Also, for people who have a gluten intolerance, it is gluten free. There are just so many good reasons to add quinoa to your meals.
I love easy recipes that you can make ahead.
These stuffed peppers don’t disappoint in that department! You can prepare these quinoa stuffed peppers the night before and refrigerate for up to 24 hours. Just make your stuffing and fill your peppers. Refrigerate them and bake when ready to eat. This really saves a lot of time on a busy weeknight.
When hollowing out your peppers, carefully scoop out the seeds and membranes without breaking them. If your peppers won’t stay upright, you can slice a thin layer on the bottom to make them flat. Do not cut off too much or your stuffing will fall right through.
I serve my quinoa stuffed peppers sliced in half and topped with my 3 minute guac and fresh cilantro.
I’d love to hear from you, so let me know what you think in the comments below.
- Preheat your oven to 375 degrees F.
- Slice the tops off your bell peppers and carefully scoop out the seeds and membranes. Place them hollow side up in a baking dish.
- In a large mixing bowl, combine the veggie ground, cooked quinoa, tomato paste, hot water (hot to make mixing easier) and all the seasonings. Mix well, and taste the mixture. Adjust seasoning if desired.
- Generously stuff each of the peppers with the mixture. Add a small amount of water in your baking dish, in between the peppers to prevent the bottoms from burning during baking. Then cover your dish with aluminum foil.
- Bake for 45 minutes, until peppers are tender, but not overcooked.
- Serve with 3 minute guacamole or your choice of sauce or dip.