Plant-Based Quinoa-Stuffed Bell Peppers

Ingredients 0/20

Step 1

Bring the broth, water, and a bay leaf to a boil in a small saucepan. Once boiling, add the quinoa, lower the heat to a simmer, cover, and let it cook until all the liquid is absorbed, about 12 to 15 minutes. When it’s done, toss out the bay leaf and stir in the tomato paste, parsley, salt, paprika, oregano, basil, and thyme.

Step 2

While the quinoa cooks, preheat your oven to 350°F (175°C) and lightly grease a 10x15-inch baking dish. If needed, trim a small slice off the bottom of each green bell pepper so they stand upright. 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 them and rinse with cold water to stop the cooking.

Step 3

Heat some olive oil in a large skillet over medium-high heat. Add the carrots, onion, celery, and garlic, and sauté everything until it softens, around 6 minutes. Stir in the cooked quinoa and cook for another couple of minutes until everything is warmed through. Take the skillet off the heat, then fold in the mushrooms.

Step 4

Stuff each bell pepper with the quinoa mixture and place them standing up in your prepared baking dish. Pop them in the oven and bake uncovered for 20 to 25 minutes, until the peppers are tender and everything is heated through.