Stuffed Quinoa Peppers

by Destini on February 12, 2013

Wow what a week! Arizona was just amazing, it was exactly what my husband and I needed. We want to move there now!! We ate at some amazing restaurants, hiked up a mountain, experienced the craziest hole in a PGA golf tournament, fed a giraffe and had a much needed vacation. I will share some photos tomorrow, but as this is Tuesday and that means Vegan Tuesday let’s share a recipe! This took a few tries to get it just right and according to the hubby… I did it!

Ingredients: Yields 4-5 servings

  • 2tbsp EVOO
  • 1 box(225g) of Quinoa
  • 2 cups of vegetable bouillon(low sodium)
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 1 15oz can black beans, drained & rinsed
  • 1 28oz can of diced tomatoes, drained and liquid reserved.
  • 1/2 cup of frozen corn, drained
  • 1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tbsp chili powder
  • 2 tbsp cilantro, diced
  • 4-5 red & orange bell peppers, top cut off and seeds removed
  • 4-5 tbsp daiya cheese
  • salt & pepper

Directions: Preheat oven to 350F  Boil two cups of water, whisk in vegetable bouillon cube, once back to a boil, add quinoa and cook as per directions on box. Place to the side.  Heat oil in saucepan over medium heat. Add onion & garlic and saute till onions starting turning translucent. Add all spices and continue to saute for 1 minute. Stir in drained tomatoes. Cook 5 min. Stir in black beans & corn. Bring to a slight boil. Add cilantro and cook for 5 minutes. Stir in cooked quinoa. Season with salt & pepper.

Pour reserved tomato juice in the bottom of a baking dish. Fill each bell pepper till a little more than 3/4 full. Cover with foil and cook for 30min. Remove from oven and add daiya cheese to the top, about 1tbsp each. Bake for another 10-15min uncovered, or until the tops are slightly browned. Remove from heat and let stand for 5min before serving.

I make a light leafy salad with a oil & vinegar dressing for the side. These peppers are quite filling!

A little white wine pairs just lovely with this!

Love that daiya cheese!

Please also go over to The Fig Tree to see what the lovely Courtney has going on for Vegan Tuesdays!!

What did you guys make for Vegan Tuesdays? Tell me below! Link up!!

 

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