Vegan Stuffed Peppers

Vegan Stuffed Peppers 🫑 (Stuffed with Quinoa, Walnut/Mushroom Chickpeas, Topped with Avocado, Tomatoes, Cilantro, Red Onion and a Vegan Caesar Dressing)
4 bell peppers, tops cut off and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup walnuts, chopped
1 cup mushrooms, finely chopped
1 can chickpeas, drained and rinsed
1 avocado, diced
2 tomatoes, diced
1/4 cup red onion, finely diced
Fresh cilantro, chopped
Vegan Caesar dressing (store-bought or homemade)
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes or until all the liquid is absorbed and the quinoa is fluffy.
In a large skillet, heat some oil over medium heat. Add chopped walnuts and cook until toasted, about 5-7 minutes. Add chopped mushrooms and cook for an additional 5-7 minutes or until they release their moisture.
Add the chickpeas to the skillet and cook until heated through, about 5 minutes.
Combine the cooked quinoa and walnut/mushroom/chickpea mixture in a large bowl.
Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
Bake for 25-30 minutes or until the bell peppers are tender and slightly browned.
While the bell peppers are baking, prepare the toppings. Dice the avocado and tomatoes, finely chop the red onion, and chop the cilantro.
Once the bell peppers are done, remove them from the oven and top with the avocado, tomatoes, red onion, and cilantro.
Drizzle with vegan Caesar dressing and serve immediately

Back to top button