Meatless stuffed peppers? That taste good?!
Mhmm they are vegetarian and they are GOOD and FILLING!! I get asked a lot if I miss some of my favorite meat-based meals since adopting a more plant-based lifestyle. Sometimes I do. BUT most recipes can still be made by replacing the meat, or just getting creative without it! Example: these quinoa stuffed peppers! I was inspired by a recipe I saw by The Minimalist Baker to stuff ’em up with some quinoa! Even some of my family members who are a little tough to sell on meatless meals tried and LOVED these!
- 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
- 2 cups (460 ml) vegetable stock or water (for cooking quinoa or rice)
- 4 large bell peppers, halved, seeds removed (I got one color of each)
- 1/2 cup (120 g) salsa, plus more for serving
- 2 tsp taco seasoning (or cumin)
- 1 1/2 tsp chili lime seasoning from Trader Joe’s
- 1 1/2 tsp garlic powder
- 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
- 1 cup (168 g) whole kernel corn, drained
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet OR grab some parchment paper and line the bottom of the pan.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices to taste.
- Stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
- Serve with desired toppings (I used cheddar cheese and some red onion) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes
If you try this recipe I’d love to hear how you liked it! Snap a pic and tag me on Instagram @erica_hijinks OR put #healthnhijinks in the caption!