If you live in North America as I do, fall is in the air. That crisp smell of leaves turning on the trees, the cool early mornings and evenings and the autumn crops coming in signal the unmistakable change of the season and the impending winter. Strawberries, raspberries, cucumbers and tomatoes give way to nature’s bounty of colorful squashes, apples, sweet potatoes, beets, carrots, onions and the last of the summer peppers.
Cooks and diners alike turn their thoughts to hearty stews, apple crisps, soups, loaves and casseroles, both sweet and savory, already forgetting the joy they felt when the summer veggies first made their thrilling and welcome appearance. This is a wonderful time of the year for plant based eaters. There is no end to the delightful and delicious recipes that one can find bubbling on a stove top, simmering in a crock-pot and baking in an oven. And oh my, you will just have to imagine the heavenly smells that emanate from the kitchens of sweater wearing cooks.
Truth be told, I make all of these foods year round. It is not unusual to see a bowl of split pea soup or a lentil dahl or cauliflower and potato stew taking up residence in my fridge right beside the summer salad fixings and fresh berries. But there is something special and even magical about these dishes when we serve them in the fall. One of my go to recipes is Stuffed Peppers, a family favorite.
Before I became vegan, I would fill these beautiful bells with rice and ground beef and corn. But of course, the beef had to go, along with my carnistic disconnect. But no worries, I do like to fiddle around in the kitchen and have come up with what I think is a tasty and hearty, colorful plant based dish, which I call Quinoa and Bean Stuffed Peppers. In fact, this doll of a dish will grace our Canadian Thanksgiving table next Sunday.
You will find the recipe, the ingredients and the how to at the bottom of this post. The recipe is printable, folks. Just click on the printer icon directly to the right of the recipe title. Enjoy!
|6 peppers||35-40 minutes|
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.
- 1 1/2 cups white or red quinoa
- 2 1/4 cups veggie broth or water organic and low salt broth if possible
- 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
- 2 cups pasta sauce jarred or homemade
- Place quinoa in a fine mesh strainer and rinse under cold water for 45 seconds
- Place quinoa in a medium sized saucepan and add veggie broth.
- Bring to a boil and turn down to medium low.
- Cover and simmer until all the veggie broth has been absorbed.
- Remove from heat and let sit for ten minutes before fluffing with a fork.
- Wash peppers thoroughly.
- Cut off and dice tops of peppers.
- Reach into the center of each pepper and pull out seeds and membranes.
- Set peppers upright in a deep dish.
- Dice onion and place in a large skillet or wok.
- Peel and grate sweet potato and add to skillet.
- Add 1/2 cup veggie broth and cook on medium high until soft, about 10 minutes.
- Add diced pepper tops to skillet.
- Peel and chop garlic finely and add to skillet.
- Cook, stirring gently on medium heat until soft, about seven to eight minutes, adding broth as needed to prevent sticking and burning.
- Add corn to mixture and stir until thawed or heated through, about five minutes.
- Drain beans, rinse thoroughly and add to mixture, stirring gently.
- Add cooked quinoa and stir until well mixed.
- Add salt and pepper to taste.
- Add coconut oil, if desired.
- Fill each pepper with prepared filling, pressing down slightly with the back of a spoon and filling of each pepper to the brim.
- Pour pasta sauce over peppers and cover with a lid
- Bake at 350 degrees Fahrenheit for 30-40 minutes until peppers soft, but not mushy.
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.
Vegan Annie’s Handy Kitchen Tips
Make use of the the bounty of every season buy using locally grown organic and veganic fruits and veggies whenever possible.
Mix up the grains, veggies and the spices and herbs to suit your own palate.
Make ahead, store in the fridge and reheat when time is short.
May all beings be happy and free.
11 thoughts on “Quinoa and Bean Stuffed Peppers”
Oh, this looks awesome!!! I absolutely love quinoa, but sadly am one of the ones allergic to it. I had no idea that was even a “thing” until accidentally reading about it and realizing that’s what happened to me. I even gave it another go, washing the quinoa extra and still got very sick (it’s the worst stomach pain you will ever feel and sort of a dizzy type feeling, too). BUT, I’ve learned to use other grains to compensate. They have nowhere near the protein quinoa has, but it still works and I’m going to try this with probably “soft” spelt – it’s a rice substitute that I’ve only seen in Germany. This looks very yummy so thanks for sharing! And Happy Autumn. This has been my favorite time of the year as far back as I can remember (even though school started in Fall when I was a kid). 🙂
Oh dear!!! Too bad about the quinoa. I have to be very careful about eating too many oats-not sure why!!Luckily there are lots of grains out there that can work instead of quinoa. As for the protein, the beans have lots, so I would not worry in that regard.
Ah yes, the fall. We had a very warm September until the last couple of days. It is very cool at the moment and the weather has me wondering where my winter clothes are. Guess that I will have to tackle the few boxes that are still left unpacked from our move. LOL!
Looking forward to having feedback on the peppers when you make them.
Isn’t Fall weather glorious? 🙂 … I saw on HGV’s comments section that you’ll be at a vigil today and I just want to say that I’m supporting you in spirit. It’s going to be tough and I’m thinking of you and the other folks who will be there standing vigil for the poor souls who have suffered so much in their terrible lives only to come to such a horrific end. You’re doing something very special and powerful by being there to bear witness and stand vigil.
Thanks again for sharing the recipe and I’m hoping to make it soon.
Hugs to you.
Yes, we are indeed having a glorious fall. I have recently started doing some urban walking and there is nothing that I love more than getting out there and enjoying the air and the sounds and sights of nature.
Ah yes, the vigil. It has long been on my list to attend a vigil at a slaughterhouse. I am sure that it will be tough emotionally, but it is something that I feel compelled to do. I write a lot from my office and do not have a lot of contact with the animals for whom I advocate. It is a piece of the puzzle that is missing. Thank you for your support. I will be meeting two friends there and I will be thinking of all the wonderful, dedicated, passionate people I have met in person and online through my advocacy.
Looking forward to having your feedback on the stuffed peppers. Nice thing about this recipe is that it can be halved if six peppers are too much.
Take care, Krissa.
Yum, I’ll be clicking, printing, cooking and sharing for sure! 🙂
Well, I tried. Clicking on the printer icon only leads me to a blank page with the following in the address bar: http://vegangrammie.com/wp-content/plugins/wp-ultimate-recipe/templates/print.php
So is there a trick I don’t know about? 😉
Well that is very strange indeed. I just tried it and it worked. Are you clicking on the printer icon right beside the recipe title (right under picture with the caption Ready for the Sauce and Oven)? Don’t click the icon on the bottom of the post where you see the Facebook, Twitter, Google Icons.
Let me know if you have success. if not, I will ask my web designer to check it out tomorrow.
The icon does take me to the link you provided, but the recipe is there. Try this link and see if it helps.
I had my husband test out printing the recipe at his office and it did work. Perhaps this has something to do with the settings on your computer. Good luck!!!
Hi Anne, just tried it now (sorry, forgot about it before), and the recipe loaded right away. Must have been a glitch last week (likely on my computer), as I had tried the printer icon (yes, the one on top) several times but the page remained empty. Glad it’s working now! Thanks for checking it out for me though. 🙂
Glad you were able to download the recipe. I served these babies for Thanksgiving and they were much appreciated and enjoyed by all. I used rice instead of quinoa and chickpeas instead of kidney beans, because is what was handy.