My friends and I joke whenever we go to a catered event that we’re curious about how the stuffed peppers are going to taste. Why? Because for a long time it seemed that the go-to vegetarian/vegan meal at catered events was a stuffed pepper! Don’t get me wrong, I love a good stuffed pepper, and would choose it any day over any meat option, but they almost all taste the same…until you’ve tried this recipe!
Today’s stuffed pepper recipe uses quinoa instead of rice, and slow cooks it over the stove before baking it in the pepper to ensure the quinoa is tender and the pepper is not a pile of mush. These are perfect for Thanksgiving dinner or as meal prep!
Here’s the recipe:
- 1 tbsp olive oil
- 1 defrosted Beyond Meat burger patty
- 1 x 796 mL can of no salt added diced tomatoes
- 1 – 1 ¼ cup water
- 1 tbsp tomato paste
- ¾ cup quinoa, rinsed
- 1 x 540 mL can of no salt added black beans, drained and rinsed
- ½ cup frozen corn
- 1 tbsp chili powder
- ½ tbsp paprika
- ½ tbsp cumin
- 1 vegetable broth cube
- 1 tbsp nutritional yeast
- 1 cup chopped kale
- 5 medium-large bell peppers
- In a large pot, heat the olive oil and sauté the Beyond Meat burger patty, using a wooden spoon or spatula to break the burger into little pieces, like when cooking ground meat. Cook until the burger starts to brown.
- Add the diced tomatoes (juice included), 1 cup of water, and quinoa and bring to a boil. Cover with a lid and cook for 5 minutes.
- Add the black beans, corn, and spices and stir to combine, then cover with a lid and cook until the quinoa is tender.
- Once the quinoa is fully cooked, add the kale and cook until it has turned a deeper green colour and wilted. If the quinoa is sticking to the pot or looks dry, add the remaining ¼ cup of water.
- Remove from heat and set aside while you cut your bell peppers. At this point you also want to preheat your oven to 400oF.
- You can either cut the tops of the peppers off or cut them in half lengthwise to stuff. Either way, you want to remove any seeds and wash them thoroughly. Then line them in a glass or ceramic baking dish and use a spoon to scoop the quinoa stuffing into each bell pepper shell until full*. Add ~ 2 tbsp of water to the bottom of the dish to prevent burning and to help cook the peppers.
- Cover the baking dish with aluminum foil and bake at 400oF for 10 minutes, then remove foil and bake for an additional 10 minutes.
*You will probably have leftover stuffing, I just add this to my plate when serving!