Mediterranean Quinoa Stuffed Peppers
These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner!
Equipment
- baking dish
Ingredients
- 3 red bell peppers
- 2 tablespoons olive oil
- 8 ounces vegan sausage I used Beyond Meat Italian sausage
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon pepper
- red pepper flakes to taste
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cup quinoa rinsed
- 1.5 cups broth I used vegan chicken broth
- 1 cup crushed tomatoes
- 3 ounces vegan feta crumbled
- fresh basil for serving
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in a skillet over medium heat. Add the sausage and crumble with a wooden spoon. Cook for about 5 minutes or until it starts to brown, stirring frequently. Remove from the skillet and set aside.
- Place the empty skillet back on the stove and add the onion, garlic and dry seasonings. Cook for a couple minutes, then add the sun-dried tomatoes and cook for another minute. Pour in the rinsed quinoa and mix to combine.
- Pour in the broth & crushed tomatoes and bring to a boil. Cover, lower the heat and simmer for 20-30 minutes, or until the quinoa is cooked through. Add the sausage back to the skillet and remove from the heat. Taste and add salt if needed.
- While the quinoa is cooking, cut the bell peppers in half (lengthwise) and remove the ribs and seeds. Place in a baking dish.
- Spoon the quinoa mixture into the peppers. Top each pepper with some feta, cover the baking dish and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes. For a crispier top, turn the oven to broil for the last 2 minutes of cooking.
- Remove from the oven, top with fresh basil and serve.
Video
Notes
- I used tri-color quinoa, but you can also use white. Just be sure to thoroughly rinse the quinoa before adding it to the skillet - this will help it cook correctly.
- I used about 1/2 cup of filling in each pepper. If you have any leftover just add it to the bigger peppers and press it in.
- I got my vegan feta at Trader Joe's - it's my favorite!
- Press the feta into the quinoa to get it to stick better.
Nutrition
Calories: 317kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g