Sweetgreen's Vegan Stuffed Bell Peppers
Ingredients
- 2-3 large bell peppers
- 1/2 cup cooked quinoa
- 6 ounces vegan meat substitute
- 1/4 - 1/2 cup yellow onion
- 3 tablespoons fresh parsley
- 1 tomato
- 1/4 cup veggie broth
- 1/4 teaspoon salt
- 1/2 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Preparation
Preheat the oven to 400°F. 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, 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 the vegan meat substitute and cook until browned. Next, add the cooked quinoa, diced tomatoes, and fresh parsley, and cook for 3 minutes.
Add 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.
