Vegan Quinoa-Stuffed Peppers
Quinoa is pretty great, as far as foods go. It’s an excellent source of protein, fiber and Iron – and it’s delicious! It’s also a very pretty grain, allowing for optimal kitchen photography! So when I came across this recipe from the Greatist, I figured I’d give it a shot, while modifying it to my own tastes.
I’d never actually cooked quinoa at home before (I believe this qualifies me for “terrible vegan” status), and was surprised how easy it was to make. As someone who is continuously botching rice, I feared my quinoa would devolve into the same sticky, clumpy, mess. So I have no doubts, that if I can do it, any of you can as well!
If you’ll notice in the background of the picture to the left, we also made a non-vegan version of the recipe (substituting ground beef for quinoa), which was a hit with the meat-eaters!
As far as ingredients go, you’ll need the following:
- 4 bell peppers (we used red, yellow, and orange)
- 1/2 yellow onion, diced
- 2 cloves minced garlic
- 1 teaspoon chili powder
- 2 teaspoons Tony Chachere’s
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons Cholula
- 1 15-ounce can black beans
- 3 cups baby spinach
- 3 cups quinoa
- 6 cups water
Let’s get started!
- Grab your alcoholic beverage of choice. Never cook without booze! I had spent all day at the brewery when I started cooking, so continued my beer journey with a Lagunitas IPA.
- Cook your quinoa by combining 3 cups of quinoa and 6 cups of water. Cook over medium heat until the quinoa is light and fluffy and there is no standing water. Stir occasionally during cooking.
- While your quinoa is cooking, prep the rest of your pepper-stuffing. You’ll need to slice your bell peppers in half (lengthwise), dice your onion, chop your spinach, and rinse your black beans.
- Once your quinoa is done, combine it into a sautee pan with your onion, spinach, and black beans. Stir on medium heat until everything is mixed up and playing together nicely.
- Add in your chili powder, Tony Chachere’s, black pepper, salt, and Cholula (that trusty vegan cooking staple).
- Try to avoid eating it straight out the pan with a spoon. It’s worth the wait, I promise.
- Once you’ve added in all your spices, you can spoon that stuff right into your peppers!
- Line a cooking sheet with foil and pop those suckers in the oven at 375 degrees. Leave them in there for about 25 minutes.
- Once you take them out of the oven, let them cool for a few minutes. Eat, and enjoy!
We made some rice to go with the meal, which I let my brother-in-law handle while (see previous note about always ruining rice). We also cooked up some tasty-ass french bread with Earth Balance and Daiya cheese. All in all, a pretty easy meal to make after a long day of drinking. I hope you enjoy it as much as I did!
Featured Image by Courtney Caldwell