Cooking Vegan Stuffed Peppers With Quinoa instead of rice is easier than you think. These Vegetarian stuffed peppers with beans and quinoa cook up in a fraction of the time.
1can (15.5oz)pinto beansor 1½ cup soaked, rinsed and drained dry beans*(see notes)
garnish (optional)
vegan sour cream
chopped parsley
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INSTRUCTIONS
Cook Quinoa
Place quinoa in a strainer. Run it under water until the water runs clear. Rinse and drain quinoa this gets rid of the bitter outer coating known as saponin.
Place quinoa in a large skillet and toast on high heat for about 1-minute.
Pour 3 cups of vegetable broth and bring it to a boil. Reduce the heat. Cover and simmer for 15-minutes. Fluff using a fork and keep aside.
Make filling
Preheat oven to 350 degrees F and line a 9x13 inch rimmed baking sheet with parchment paper.
Heat extra virgin olive oil in a large skillet over medium heat. Add yellow or red onions and cook until translucent. Add finely minced garlic and cook for 30-seconds or until fragrant.
Add in cayenne pepper, ground cumin, chili powder, and salt. Toss to combine. Add in an 8 oz can of Tomato Sauce. Toss and cook for about 2-minutes on medium-high.
Add in cooked and fluffed quinoa and a can of rinsed and drained pinto beans. Toss lightly and cook on medium-high for 2-minutes stirring occasionally.
Spoon them in prepared bell peppers. Stuff them generously all the way upto the top. Place them in a rimmed 9x13 inch baking dish lined with parchment paper.
Bake uncovered for 15-20 minutes or until the bell peppers are lightly roasted.
OPTIONAL
Top with vegan sour cream and freshly chopped parsley. Serve right away.