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Quinoa Stuffed Peppers and Plum Tomato Salsa [Vegan]

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Peppers are a great way to add some color to your dishes. These nutritious sweet peppers are available year-round and have a mild flavor with a nice crunchy finish. While they make a great accompaniment to dishes, in this recipe we're bringing this nutrient-rich vegetable to the forefront. Stuffed with a sticky quinoa, these peppers make for a bright and healthy meal that will bring a pop of color to your dinner table.

Quinoa Stuffed Peppers and Plum Tomato Salsa [Vegan]

This Recipe is :

Dairy Free Vegan




For the Peppers and Quinoa

  • 5-6 sweet peppers
  • 2 Tablespoons of oil of your choice, divided (coconut, avocado, etc)
  • 1 1/2 cups of quinoa
  • 2 cups water
  • 1 onion (reserve 1 tablespoon of onion for the salsa)
  • Small bunch of purslane (or other green like kale or spinach)
  • 2 garlic cloves
  • 1 teaspoon mustard powder
  • Salt and pepper

For the Salsa

  • 5 small plums (approx 1 cup chopped plums)
  • 4-5 tomatoes of your choice (approx 1 cup chopped tomatoes)
  • 1 tablespoon onion, small dice
  • 1/2 lemon, juiced
  • Salt and pepper



  1. Prepare the quinoa by rinsing then adding the quinoa to 2 cups of salted water. Bring the quinoa to a boil then turn heat to medium and simmer for 15-20 minutes.
  2. Peel and mince the garlic. Add to a pan with 1 tablespoon oil and sweat for 1-2 minutes. Small dice the onion and add to garlic. Sauté for another 3-4 minutes then add purslane or other green. Sauté for 5 minutes then set aside. Add quinoa and mustard powder and mix well.
  3. Preheat the oven for 375°F
  4. Cut the tops off of the peppers, and remove the seeds and inner core.
  5. Rub the peppers with 1 tablespoon olive oil and place on a baking sheet. Roast for 15 minutes or until the skin begins to brown on top. Remove from oven but keep covered with foil to keep warm.
  6. While peppers and quinoa are cooking, prepare the salsa. Chop the plums and tomatoes into small dice, and add to small bowl. Add onion, juice of half lemon and salt and pepper. Mix well.
  7. Spoon the quinoa/greens mixture into each pepper. Serve with salsa and enjoy!





Simple, vibrant whole foods plant-based recipes. Alena Grahn is the founder of Red Nail Green Veggies blog, which celebrates whole, plant-based foods. The recipes you will find here are simple, fun, and most importantly full of nutrients that will have you feeling and looking your best! Alena is a newly married 20- something living in NYC and documenting culinary adventures in her teeny tiny Manhattan kitchen.



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