Quinoa Stuffed Peppers (vegan)

By mneyhart

A warm and comforting vegan dish that is protein and fiber rich.

Ingredients

• 1/2 cup dry quinoa
• 1 cup water
• 4 bell peppers (slice in half lengthwise, remove seeds and white pith)
• 1 tbls. coconut oil
• 1 small onion chopped
• 1 clove of garlic minced
• 1 cup chopped mushrooms(optional)
• 1 zucchini, chopped
• 1 can (15 ozs) cannellini beans
• 1 cup marinara sauce
• salt and pepper to taste

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from detoxinista.com

Preparation

Step 1

Preheat oven to 350 degrees.

Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce heat cooking until the quinoa is tender (about 15 minutes). Fluff with a fork and set aside.

Place the bell peppers cut side down on a baking sheet and bake for ten minutes. Remove from oven and set aside.

Melt te coconut oil in a large pot. Saute the onion in the oil until it is translucent (about 5 minutes). Add in the garlic, mushrooms and zucchini, Saute until tender (about 6-8 minutes). Season with salt and pepper.

Add the cooked quinoa, beans and marinara sauce to the vegetable mixture. Season to taste if needed. Fill the peppers with the mixture. Spoon additional marinara sauce over the peppers to keep them from drying out.

Bake for 30 minutes at 350 degrees. Serve warm.