Quinoa Stuffed Peppers

My sister and her husband went to Kelowna and brought us back tons of peppers. I decided to make stuffed peppers for dinner and they were filled with flavour and mess-free! Enjoy!

Yield: 5-6 peppers
You will need:
-5-6 large bell peppers (any color will work)
-3/4 cup uncooked quinoa
-1 1/2 cup water
Filling:
-1/4 teaspoon turmeric (any seasoning)
-1/2 cup corn
-1 small zucchini (shredded)
-1 small carrot (shredded)
-3/4 cup cooked chickpeas (I used canned chickpeas)
Topping:
-3/4 cup shredded vegan cheese (optional)
Directions:
1. Preheat the oven to 350F
2. Place the quinoa in a cooking pot with the water and bring to a light boil on high heat.
3. Lower the heat to very low and add the rest of the ingredients for the filling into the same pot and stir slightly.
4. Covery the pot with a lid and allow the quinoa to soak up all the liquid. This took about 15 minutes.
5. While the quinoa is cooking, cut the top of the bell peppers off, making sure you create a "bowl" that's sturdy enough to hold the quinoa. Make sure to remove all the seeds from the inside.
6. Once the quinoa is cooked, allow the pot to sit aside, with the lid still on, for another 10 minutes for the quinoa to puff up nicely.
7. Scoop the quinoa into each pepper so that it is full to the top and bake in the oven for about 15-20 minutes.
8. Top each pepper with a sprinkle of shredded vegan cheese and place back in the oven on broil for another 10 minutes to allow the cheese to melt. Enjoy!

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