Introduction: Immerse yourself in a culinary symphony of flavors with our Vegan Stuffed Bell Peppers, a masterpiece of plant-based cuisine that tantalizes the taste buds and satisfies the soul. These vibrant peppers, brimming with a delectable medley of wholesome ingredients, are a testament to the creativity and versatility of vegan cooking.

Ingredients:

  • 4 large bell peppers (any color), halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 carrots, finely diced
  • 1 zucchini, finely diced
  • 1 cup mushrooms, finely chopped
  • 1 can (14 oz) diced tomatoes, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions:

  1. Prepare Bell Peppers: Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish, cut side up, and set aside.
  2. Cook Quinoa: In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  4. Add Vegetables: Add finely diced carrots, zucchini, and chopped mushrooms to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender.
  5. Combine Ingredients: Stir in the cooked quinoa, drained diced tomatoes, and black beans. Season with ground cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
  6. Stuff the Peppers: Spoon the quinoa and vegetable mixture evenly into each bell pepper half, pressing down gently to pack the filling.
  7. Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  8. Garnish and Serve: Remove the foil from the baking dish and sprinkle the stuffed peppers with freshly chopped parsley or cilantro. Serve hot and enjoy the explosion of flavors in every bite!

Nutritional Information:

  • Serving Size: 1 stuffed pepper half
  • Calories: 250
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 10g
  • Sugars: 8g
  • Protein: 11g

Smart WW Points: 6 per stuffed pepper half

Conclusion: Delight your senses and nourish your body with our Vegan Stuffed Bell Peppers, a culinary marvel that celebrates the abundance of plant-based ingredients. Whether enjoyed as a wholesome weeknight meal or showcased as the star of your next dinner party, these vibrant peppers are sure to leave a lasting impression. Indulge in the flavors of nature’s bounty and savor the joy of plant-based eating!

Introduction: Step into a world of culinary creativity and wholesome indulgence with our Vegan Stuffed Bell Peppers, a symphony of flavors and textures carefully crafted to elevate your dining experience. These vibrant peppers, generously filled with a savory blend of quinoa, vegetables, and aromatic spices, embody the essence of plant-based cuisine, offering a tantalizing journey for the palate and a nourishing feast for the body. Join us on this gastronomic adventure as we delve into the art of creating the perfect stuffed peppers, brimming with vibrant colors, robust flavors, and nutrient-rich goodness.

Ingredients:

  • 4 large bell peppers (any color), halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 carrots, finely diced
  • 1 zucchini, finely diced
  • 1 cup mushrooms, finely chopped
  • 1 can (14 oz) diced tomatoes, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions:

  1. Prepare Bell Peppers: Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise, ensuring to remove the seeds and membranes. Place the pepper halves in a baking dish, cut side up, and set aside.
  2. Cook Quinoa: In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely diced onion and sauté until translucent, approximately 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Prepare Filling: Add finely diced carrots, zucchini, and chopped mushrooms to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender and fragrant.
  5. Combine Ingredients: Stir in the cooked quinoa, drained diced tomatoes, and black beans. Season the mixture with ground cumin, smoked paprika, salt, and pepper. Allow the flavors to meld together over medium heat for another 2-3 minutes.
  6. Stuff the Peppers: Spoon the quinoa and vegetable mixture evenly into each bell pepper half, pressing down gently to ensure the peppers are generously filled.
  7. Bake to Perfection: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
  8. Garnish and Serve: Remove the foil from the baking dish and sprinkle the stuffed peppers with freshly chopped parsley or cilantro for a burst of freshness. Serve hot and savor the delightful flavors and textures of these exquisite Vegan Stuffed Bell Peppers.

Nutritional Information:

  • Serving Size: 1 stuffed pepper half
  • Calories: 250
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 10g
  • Sugars: 8g
  • Protein: 11g

Smart WW Points: 6 per stuffed pepper half

Conclusion: Experience the epitome of culinary excellence with our Vegan Stuffed Bell Peppers, a harmonious blend of vibrant colors, robust flavors, and nutrient-rich ingredients that celebrate the art of plant-based cooking. From the tender bell peppers to the savory quinoa and vegetable filling, every bite offers a symphony of taste sensations that will tantalize your palate and leave you craving more. Whether enjoyed as a satisfying weeknight meal or showcased as the star of your next dinner party, these stuffed peppers are sure to impress even the most discerning of palates. Embrace the joy of plant-based eating and savor the culinary masterpiece that is our Vegan Stuffed Bell Peppers!