Vegan Stuffed Red Pepper
Discover the perfect blend of wholesome ingredients and vibrant flavors with this Vegan Stuffed Red Pepper recipe. Filled to the brim with protein-rich quinoa, tender zucchini, juicy cherry tomatoes, and nutrient-packed spinach, this dish is a feast for both the palate and the eyes. Seasoned with aromatic paprika, cumin, and a touch of nutritional yeast for a cheesy twist, these stuffed peppers are baked to perfection, ensuring a tender yet hearty bite with every serving. Ideal for meal prep or a striking centerpiece at dinner, this colorful plant-based dish is gluten-free, dairy-free, and bursting with freshness. Garnished with parsley and ready to please, these stuffed peppers are a deliciously easy way to enjoy a healthy vegan meal!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 medium, diced Zucchini
- 1 medium, grated Carrot
- 1 cup, halved Cherry tomatoes
- 2 cups, chopped Fresh spinach
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh parsley
- 2 tablespoons (optional) Nutritional yeast
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops as decorative lids if desired.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini, grated carrot, and halved cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
Season the vegetable mixture with paprika, cumin, salt, and black pepper. Add the cooked quinoa and nutritional yeast (if using). Mix well to combine.
Place the red bell peppers upright in a baking dish. Carefully stuff each pepper with the quinoa-vegetable mixture, pressing it down lightly to fill completely.
If desired, place the reserved pepper tops on as lids. Cover the dish with foil.
Bake the stuffed peppers in the preheated oven for 30 minutes. Remove the foil and bake an additional 10 minutes to allow the tops to brown slightly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your Vegan Stuffed Red Peppers!
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 60.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4168 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
