Easy Vegan Stuffed Bell Peppers
Ingredients
- 2-3 large bell peppers
- 1/2 cup of COOKED quinoa
- 6oz of a vegan meat substitute
- 1/4 - 1/2 cup of yellow onion, chopped
- 3 tbsps of fresh parsley, diced
- 1 tomato, diced
- 1/4 cup of veggie broth
- 1/4 tsp of salt
- 1/2 tbsp of garlic powder
- 1/4 tsp of cayenne pepper
- 1/4 tsp of black pepper
- 1/4 tsp of cumin
Preparation
Preheat the oven to 400F. Slice the bell peppers in half, remove the seeds, and poke them with a fork.
Add the peppers to a baking dish or cast iron and drizzle with olive oil and salt. Bake for 5 minutes face side up, and then flip over and bake for an additional 5 minutes.
While the peppers bake, chop the onions, tomatoes, and parsley. Add the onions to an oiled skillet and cook until tender.
Add in the vegan meat substitute and cook until browned.
Add in the cooked quinoa, diced tomatoes, and fresh parsley. Cook for 3 minutes.
Add in the seasonings and veggie broth, and combine.
Remove the peppers from the oven, and stuff them with the filling. Bake for an additional 10 minutes.
Top with a cashew cream sauce and/or vegan queso.
