Quinoa and Rice Stuffed Peppers with veggies happened because peppers were on sale at the market. That seems like a good enough reason to make these peppers that are stuffed until bursting with a deliciously spiced mixture that is packed with protein and fibre … and they’re vegan. 

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Quinoa and Rice Stuffed Peppers with Vegetables

Course Main Course

Ingredients

• ½ cup quinoa
• ½ cup cooked rice
• 2 cups vegetable stock no salt added
• 4 large bell peppers red, yellow, or orange tops cut off and seeds removed
• ¼ cup each onion, mushrooms, peas and corn
• ½ cup tomato chopped
• 1 tsp adobo sauce optional – depends on how spicy you like your food
• 1 ½ tsp ancho chili powder
• 1 ½ tsp chili powder
• 1 ½ tsp garlic powder
• 1 ½ tsp ground cumin
• Salt and pepper to taste
• 1 tbsp nutritional yeast optional

Instructions

• Rinse and drain quinoa. Add to a saucepan with vegetable stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes.
• Sauté chopped onion and mushrooms until soft. Add peas, corn and tomatoes and cook for 10 minutes.
• Preheat oven to 375 °F.
• Line a rimmed baking sheet with parchment. Brush peppers with avocado oil.
• In a large mixing bowl add quinoa, rice, veggies and all seasonings.
• Generously stuff peppers with quinoa mixture until all peppers are full, and cover with aluminum.
• Bake for 30 minutes covered. Then remove foil, increase heat to 400 °F and bake for another 15-20 minutes, until peppers are soft and slightly golden brown.
• Serve with sliced avocado and lime juice.