Quinoa-Stuffed Peppers for Vegans

Ingredients

• 1 (14.5 ounce) can vegetable broth
• ¼ cup water (Optional)
• 1 bay leaf
• 1 cup quinoa, rinsed
• 1 (6 ounce) can tomato paste (Optional)
• 1 teaspoon dried parsley
• ½ teaspoon salt (Optional)
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• cooking spray
• 4 large green bell peppers - tops, seeds, and membranes removed
• water to cover (Optional)
• 1 tablespoon olive oil
• 4 carrots, finely chopped
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, chopped
• 2 large white mushrooms, sliced

Step 1

Bring the broth, water, and a bay leaf to a boil in a small pot. Once it’s boiling, stir in the quinoa, lower the heat, cover, and let it simmer until all the liquid is absorbed, about 12 to 15 minutes. Remove the bay leaf, then mix in the tomato paste, parsley, salt, paprika, oregano, basil, and thyme.

Step 2

While the quinoa cooks, heat your oven to 350°F (175°C) and lightly grease a baking dish around 10x15 inches. If your bell peppers don’t stand up on their own, trim a thin slice off the bottom to help them balance. Then, bring a large pot of water to a boil and blanch the peppers for about 2 minutes until they’re just tender but still firm. Drain and rinse them under cold water to stop the cooking.

Step 3

Heat some olive oil in a large skillet over medium-high heat. Toss in the carrots, onion, celery, and garlic and sauté until everything is soft and fragrant, about 6 minutes. Stir in the cooked quinoa and cook for another couple of minutes to warm it through. Take the pan off the heat and fold in the mushrooms.

Step 4

Fill each pepper with the quinoa mixture and set them upright in your prepared baking dish. Pop them in the oven and bake for 20 to 25 minutes, until the peppers are nice and tender. Serve warm and enjoy!