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Quinoa and Bean Stuffed Peppers
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Heart healthy peppers made from nature's bounty. This is a wonderful fall dish when the harvest is coming in, but delicious and welcoming all year round.
Servings Prep Time
6 peppers 35-40 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 peppers 35-40 minutes
Cook Time
30-40 minutes
Quinoa and Bean Stuffed Peppers
Print Recipe
Heart healthy peppers made from nature's bounty. This is a wonderful fall dish when the harvest is coming in, but delicious and welcoming all year round.
Servings Prep Time
6 peppers 35-40 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 peppers 35-40 minutes
Cook Time
30-40 minutes
Ingredients
Quinoa
  • 1 1/2 cups white or red quinoa
  • 2 1/4 cups veggie broth or water organic and low salt broth if possible
Filling
  • 1/2-1 cup veggie broth organic and low salt if possible
  • 1 large onion diced
  • 1 small sweet potato peeled and grated
  • 3 cloves garlic peeled and diced finely
  • 1 tsp oregano dried
  • 6 tops sweet pepper diced
  • 2 cups corn fresh, canned or frozen
  • 2 cups kidney beans canned or fresh
  • salt and pepper to taste
  • 1 tbsp coconut oil optional
Topping
  • 2 cups pasta sauce jarred or homemade
Servings: peppers
Instructions
Quinoa
  1. Place quinoa in a fine mesh strainer and rinse under cold water for 45 seconds
  2. Place quinoa in a medium sized saucepan and add veggie broth.
  3. Bring to a boil and turn down to medium low.
  4. Cover and simmer until all the veggie broth has been absorbed.
  5. Remove from heat and let sit for ten minutes before fluffing with a fork.
Peppers
  1. Wash peppers thoroughly.
  2. Cut off and dice tops of peppers.
  3. Reach into the center of each pepper and pull out seeds and membranes.
  4. Set peppers upright in a deep dish.
Filling
  1. Dice onion and place in a large skillet or wok.
  2. Peel and grate sweet potato and add to skillet.
  3. Add 1/2 cup veggie broth and cook on medium high until soft, about 10 minutes.
  4. Add diced pepper tops to skillet.
  5. Peel and chop garlic finely and add to skillet.
  6. Cook, stirring gently on medium heat until soft, about seven to eight minutes, adding broth as needed to prevent sticking and burning.
  7. Add corn to mixture and stir until thawed or heated through, about five minutes.
  8. Drain beans, rinse thoroughly and add to mixture, stirring gently.
  9. Add cooked quinoa and stir until well mixed.
  10. Add salt and pepper to taste.
  11. Add coconut oil, if desired.
Assembling Peppers
  1. Fill each pepper with prepared filling, pressing down slightly with the back of a spoon and filling of each pepper to the brim.
  2. Pour pasta sauce over peppers and cover with a lid
  3. Bake at 350 degrees Fahrenheit for 30-40 minutes until peppers soft, but not mushy.
Recipe Notes

This is a very versatile dish. You can:

Use any grain you wish. Just follow the directions on the package.

Use any bean that strikes your legume fancy.

Use any combination of veggies for the mixture. Celery, carrot, leek, peas are good options.

Use any color of pepper.

Switch up the herbs and add a little spice like cayenne or red pepper.

Sprinkle the filled peppers with chopped almonds, for a little extra crunch.

When almost cooked through, remove cover, let sit for ten minutes and then top with some plant based cheese and return to the oven for ten more minutes.

Make ahead. Bake for 20 minutes and then cool and refrigerate.  Return to room temp. and reheat for 20-30 minutes in a 325 degree oven.

 

 

Quinoa and Bean Stuffed Peppers
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