Vegan Gluten-Free Stuffed Peppers
Ingredients
The peppers
-
8
pieces
medium bell peppers
The filling
-
3
cups
cooked quinoa
-
3
cloves
garlic, chopped
-
1 ½
cups
cooked chickpeas, rinsed and drained
-
2
cups
chopped mushrooms
-
1
cup
fresh chopped tomatoes
-
½
cup
fresh chopped parsley
-
2
teaspoons
dried thyme
-
1
teaspoon
sea salt
-
1
drizzle
oil for sautéing
-
1
sprinkle
dairy-free cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the tops off the peppers and remove the seeds.
- Use a food processor to coarsely chop the chickpeas until they resemble a meaty texture.
- Chop the mushrooms in the same way.
- Sauté the garlic in broth or oil until fragrant, about 2 minutes.
- Add the mushrooms and cook until the liquid has evaporated, about 5 minutes.
- Add the tomatoes, parsley, thyme, and salt, and sauté until the tomatoes soften, about 5 minutes.
- Mix in the quinoa and chickpeas until heated through, about 1-2 minutes.
- Fill the peppers with the mixture and replace the tops.
- Bake for about 30-35 minutes until just browning on top.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
8
Calories
173
Total fat
3g
Total carbohydrates
31g
Total protein
7g
Sodium
364mg
Cholesterol
0mg
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