How long does quinoa stuffed bell peppers [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can quinoa stuffed bell peppers [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is quinoa stuffed bell peppers [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does quinoa stuffed bell peppers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is quinoa stuffed bell peppers [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Quinoa Stuffed Bell Peppers
[Vegan]

KB By: Koko Brill

Author Bio

Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate.... Read More

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Quinoa Stuffed Bell Peppers [Vegan]

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You can really clean out your fridge and use any vegetables you like. It would be nice to use an eggplant along with the zucchini, but really anything will do. The fresh mint and parsley is key, though…so much fresh flavored in there. I’ve also cooked stuffed peppers the traditional... Read More

Ingredients You Need for Quinoa Stuffed Bell Peppers [Vegan]

Quinoa:

Quinoa – 1 cup, rinsed
Vegetable Stock – 2 cups

Peppers:

Red Bell Peppers – 4, halved, stems and seeds removed
Olive Oil – Drizzle
Sea Salt – Pinch
Freshly Ground Black Pepper – Pinch

Veggies:

Olive Oil – 2 Tbsp
Garlic – 2 cloves, minced
Onion – 1, diced
Zucchini – 1, small, diced
Carrot – 1, large, thinly sliced
Swiss Chard – 4 huge stalks, de-stemmed, sliced
Tomato – 1, diced
Ground Cumin – 1/2 tsp
Chili Flakes – 1/8 tsp
Sea Salt – Pinch
Freshly Ground Black Pepper – Pinch
Fresh Mint – Small handful, Chopped
Fresh Parsley – Small handful, Chopped

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How to Prepare Quinoa Stuffed Bell Peppers [Vegan]

Combine the quinoa and vegetable stock in a pot and bring to a boil. Once boiling, reduce heat and let simmer 15 minutes. Remove from heat and let sit 5 minutes, fluff up with a fork. Set aside.
Prepare bell pepper halves on a sheet pan and drizzle both sides with olive oil. Add a generous pinch of both salt and pepper. Roast cut side down at 375 F for 20-25 minutes until tender and slightly charred. Remove from oven, and set aside.
While peppers and quinoa are cooking, heat up olive oil in a large frying pan over medium heat. Add garlic, and onion and cook a few minutes until onions are translucent. Add zucchini, carrot, cumin, and chilli flakes. Cook a couple minutes, covered. Add swiss chard, and tomatoes and cook until chard is wilted. Stir in salt, pepper, and a handful of chopped fresh mint and parsley. Add the quinoa to the veggie mixture and stir until combined.
Fill pepper halves with quinoa mixture. Either set in fridge until ready to cook, or freeze for a later date. When ready to cook, preheat oven to 375 F and heat through until warmed.