Vegan Mushroom and Quinoa Stuffed Peppers

Alright! If you've been on the hunt for a scrumptious and healthy meal, you're in the right place! Let's delve deep into the world of Vegan Mushroom and Quinoa Stuffed Peppers. These stuffed peppers are not only delicious but also packed with nutrition, offering a balanced meal option for any health-conscious individual. We're talking about a fusion of earthy mushrooms, protein-packed quinoa, and vibrant bell peppers. Let's jump right into it, shall we?

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Prep Time: 15

Cook Time: 30

Total Time: 45

Nutritions

Nutrition Facts

Vegan Mushroom and Quinoa Stuffed Peppers

Amount per Serving

Calories

270

% Daily Value*

Fat

Sodium

420

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

4 large bell peppers of any color you fancy
1 cup quinoa that's about 185 grams for our metric friends
2 cups vegetable broth roughly 475 ml
1 tbsp olive oil 15 ml
1 onion finely diced
2 cloves garlic minced
2 cups sliced mushrooms around 150 grams
1 tsp dried oregano
½ tsp smoked paprika
½ cup tomato sauce 120 ml
Salt and pepper to taste

Instructions

Start by preheating your oven to 375°F (190°C). You want it nice and hot for those Vegan Mushroom and Quinoa Stuffed Peppers.
As the oven warms up, wash and halve your bell peppers, scooping out the seeds and white membranes. Set them aside.
Take that quinoa, rinse it under cold water. It's a small step, but crucial to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce to a simmer, covering it up for about 15 minutes. Your goal? Fluffy, cooked quinoa.
Heat olive oil in a skillet over medium heat. Toss in diced onions, and let them sweat until translucent.
Add garlic and mushrooms to the skillet. Cook them until those mushrooms are golden brown and all their moisture has evaporated.
Stir in your seasonings: oregano, smoked paprika, and some salt and pepper. Blend well.
Once your quinoa is cooked, fold it into your mushroom mixture, then stir in the tomato sauce, ensuring everything's well combined.
It's stuffing time! Fill each bell pepper half with your vegan mushroom and quinoa mix.
Line them up in a baking dish, and pop it into the oven. Let them roast for about 20-25 minutes or until the peppers are tender.
Once done, take them out and let them cool a bit.

Notes

Tips
Choose firm peppers. They hold their shape better.
If you like a bit of a kick, add some chili flakes or a touch of cayenne to the mix.
For an extra touch of freshness, sprinkle some chopped fresh herbs, like parsley or cilantro, before serving.
Serving Suggestions
Ah, the Vegan Mushroom and Quinoa Stuffed Peppers are done, and it's time to relish them. Lay them on a plate, drizzle with a touch of extra virgin olive oil, maybe even a sprinkle of nutritional yeast for a cheesy hint. Partner with a light salad or some steamed veggies on the side. And voilà, a meal to impress!

Alright, AH7 community, there you have it! Your guide to making a show-stopping Vegan Mushroom and Quinoa Stuffed Peppers dish. Not only is this a treat for your taste buds but it's also a nod to a healthier lifestyle. So the next time you're in a foodie mood and want something tantalizing yet nutritious, give this a shot. Enjoy!