Quinoa Stuffed Peppers (Vegan)



Black Bean, Mushroom, and Quinoa Stuffed Peppers Recipe

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Kate Lewis

Ingredients:

  • 2 tablespoons olive oil, plus extra for baking
  • 1 medium-size yellow onion, diced small
  • 3 cloves garlic, minced
  • 2 cups finely chopped cremini mushrooms
  • 1 tablespoon mild chile powder
  • 1 teaspoon salt
  • 1/2 cup uncooked quinoa
  • 1 (15-ounce) can tomato sauce
  • 4 large red bell peppers
  • 11/2 cups cooked black beans (or 1 [15-ounce] can, drained and rinsed)
  • 1 teaspoon pure maple syrup
  • Fresh cilantro for garnish

Preparation:

Heat a 4-quart pot over medium heat. Sauté the onion in the oil for 3 to 5 minutes, until translucent. Add the garlic and mushrooms; sauté for about 5 minutes, until the mushrooms have released their moisture. Stir in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) along with 1⁄4 cup of water, lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350°F and prepare the peppers. Cut the tops off the peppers and remove the seeds. Lightly coat with olive oil, sprinkle with salt, and place upside down in a baking dish. Parbake for about 10 minutes, just to soften, then remove from the oven, but don’t turn the oven off.

When the quinoa filling is cooked, stir in the beans and maple syrup. Use a spoon to stuff each pepper with filling and stand them upright in the baking dish. Pour the remaining tomato sauce over the peppers and bake for 15 minutes. Remove from the oven, garnish with cilantro, and serve.

Makes 4 large stuffed peppers.

From Vegan With a Vengeance by Isa Chandra Moskowitz. Reprinted courtesy of Da Capo Lifelong Books.






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Date: 18.12.2018, 23:00 / Views: 75531