Vegan Stuffed Red Pepper

Brighten up your dinner table with these hearty and flavorful Vegan Stuffed Red Peppers, a plant-based delight that's as nutritious as it is delicious! Packed with protein-rich quinoa and a medley of sautéed vegetables like zucchini, spinach, and cherry tomatoes, these tender red bell peppers are seasoned with aromatic spices like paprika and cumin for a burst of smoky flavor. This wholesome, oven-baked dish is easy to assemble and makes the perfect centerpiece for a healthy weeknight dinner or a festive vegan offering at gatherings. Optional nutritional yeast adds a cheesy twist, while a sprinkle of fresh parsley lends a vibrant finishing touch. Ready in just an hour, these vegan stuffed peppers are a satisfying, gluten-free meal that'll impress vegans and omnivores alike!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

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.

Step 7

Stir in the chopped spinach and cook for 1-2 minutes until wilted.

Step 8

Season the vegetable mixture with paprika, cumin, salt, and black pepper. Add the cooked quinoa and nutritional yeast (if using). Mix well to combine.

Step 9

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.

Step 10

If desired, place the reserved pepper tops on as lids. Cover the dish with foil.

Step 11

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.

Step 12

Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.

Step 13

Serve warm and enjoy your Vegan Stuffed Red Peppers!

Nutrition Facts

Serving size	(2083.0g)

Amount per serving	% Daily Value*
Calories	1502.4

Total Fat 48.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5494.3mg	0%
Total Carbohydrate 215.5g	0%
Dietary Fiber 33.8g	0%
Total Sugars 60.5g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 347.8mg	0%
Iron 17.6mg	0%
Potassium 4168.0mg	0%

*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.

Source of Calories

Fat: 28.6%

Protein: 14.4%

Carbs: 57.0%