Deliciously spiced with sauteed onions, ginger, and garlic, and topped with vegan cheese, these Easy Vegan Stuffed Peppers are always a hit in our home. These bell peppers are stuffed with a sauteed mix of quinoa, kidney beans, kalamata olives, and veggies for a wholesome, plant-based meal.
Ingredients
- 2 tbsp olive oil
- 1 red onion
- 6 cloves garlic
- 1 inch chunk of fresh ginger
- 1 carrots
- 6-8 grape tomatoes
- 1/2 cup cooked quinoa
- 1/4 cup kalamata olives
- 1 cup dark red kidney beans
- 1/4 cup dairy-free cheese
- 4 assorted bell peppers
- salt and pepper to taste
- optional - 2 tbsp parsley
Instructions
- Cook quinoa according to package directions and set it aside.
- Then peel the onion, ginger, and garlic and chop them up.
- Add olive oil to a pan over medium heat and add in the onion, ginger, and garlic and saute for about 5 minutes.
- Slice the carrot and add it into the pan as well and saute for about 5 more minutes.
- Drain and rinse the kidney beans and add them to the pan.
- Slice the tomatoes and kalamata olives and add them in as well.
- Then add in the cooked quinoa and stir well.
- Preheat the oven to 375 degrees.
- Slice the bell peppers in half and remove the membranes around the stem as well as all the seeds.
- Spoon the quinoa bean veggie mix into the bell pepper halves.
- Top with a sprinkle of dairy-free cheese.
- Bake at 375 degrees for 30-35 minutes.
- Enjoy warm!
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 190mg | Fiber: 6g | Sugar: 5g
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