This week’s Meatless Monday meal, Quinoa Stuffed Bell Peppers, packs a crunch, takes less than 30 minutes and is perfect for one or more people. Plus it’s packed the quinoa is packed with protein and fiber to keep you full longer. Pair this recipe with a side salad and it’s the perfect lunch or dinner!
Makes about 5 stuffed peppers.
Ingredients:
- Bell Peppers – 5 (red and/or yellow)
- Veggie Beef Crumbles – 11 ounces (my favorite is Beyond Meat)
- Cooked quinoa – 1/2 cup ( I used Sprout’s Tri-color quinoa for this recipe)
- Baby Kale – 2 cups
- Shredded Carrots – 1 1/2 cups
- Garlic – 2 cloves
- Tomato – 1/2 tomato
- Onion – 1/2 medium size diced
- Tomato sauce (I used 1 can of Sprout’s tomato paste and added water based on taste)
- Fresh basil leaves – 1/3 cup finely chopped
- Cheese – for topping (I used Follow Your Heart vegan mozzarella cheese)
- 1 tablespoon extra virgin olive oil
- Seasonings: sea salt & pepper to taste
If you’re wanting to transition to vegan eating I would highly suggest trying Beyond Meat’s Beefy Crumbles. They are one of the closet taste I’ve found to ground beef, plus the crumbles are 100% plant based, have 13 grams of protein per 1/2 cup and super easy to cook. A bag from Sprouts or Kroger is a little under $5 but that’s all you’ll need for this recipe. Beyond Meat’s Beef Crumbles (per their website) are the only gluten-free AND soy-free crumbles on the market. They are great for chili’s, tacos, nachos and so much more!
Instructions:
Step 1: Pre-heat oven to 400F for bell peppers. Cook quinoa per instructions included and set aside.
Step 2: Slice off the top each bell pepper, discard any pulp inside the pepper and set them aside.
Step 3: Set a nonstick skillet on medium high heat and add chopped onions, olive and garlic. Once the garlic and onions slightly brown (for about 2-3 minutes), toss in the vegan beef crumbles.
Step 4: As the beef crumbles cook, add the seasonings to taste. After about 6 minutes of cooking, toss in the cooked quinoa, diced tomatoes, baby kale, carrots tomato sauce (tomato paste with water added) and fresh basil. Add more tomato sauce and seasoning as needed.
Step 5: Mix everything to together for about 3 minutes, then remove from the heat.
Step 6: Add a small bit of water to a baking dish (enough to coat the bottom of the bell peppers). Set the hollowed-out bell peppers into a baking dish, then stuff each bell pepper with the mixture. Top all or some with shredded mozzarella or parmesan cheese.
Step 7: Bake in the oven for 20 minutes.
Step 8: Season to taste with sea salt & pepper and enjoy!
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