Walnut Quinoa Vegan Stuffed Peppers
This Easy Vegan Stuffed Peppers Recipe combines three nutritional superfoods: Bell Peppers, Quinoa and Walnuts. Stuffed peppers work great as a stand-alone lunch dish or as a side dish. The combination of textures – juicy pepper, soft quinoa, crunchy walnuts and gooey melted vegan cheese really make for an enjoyable eating experience.
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This Walnut Quinoa Vegan Stuffed Peppers recipe combines three nutritional superfoods: Bell Peppers, Quinoa and Walnuts. Stuffed peppers work great as a stand-alone lunch dish or as a side dish. The combination of textures – juicy pepper, soft quinoa, crunchy walnuts and gooey vegan melted “cheese” really make for an enjoyable eating experience.
Why you’ll love these quinoa Vegan stuffed peppers
This stuffed pepper side dish contains all nine- of the essential amino-acids (protein blocks) that the body must get through diet. The protein in this recipe comes from the cheese, walnuts, black beans and the quinoa. Quinoa is unique because it is a complete vegetable source of protein. This is unusual because very few high quality, complete protein sources are derived from plants.
A single serving of this dish provides approximately 19g of protein. Bump up the meals protein count further by serving this recipe alongside lean meat, fish, tofu or quorn.
Related: TikTok Quinoa Salad (aka The Jennifer Aniston Salad – With just a few simple ingredients, this salad is a great way to get the essential nutrients you need to feel good and stay healthy. Plus, it only takes minutes to prepare – the perfect meal for a busy day!
What you’ll need to make these Vegan STuffed Peppers
- 1 medium onion, finely chopped
- 2 tbs. olive oil
- 2 sticks celery, finely chopped
- 1 tbs. ground cumin
- 2 cloves garlic, minced
- 250 g frozen chopped spinach, thawed and squeezed dry
- 2 x 400g cans diced tomatoes, drained, liquid reserved
- 400 g can black beans, rinsed and drained
- 150 g quinoa
- 3 large carrots, grated
- 150 g grated vegan cheese
- 70 g walnuts, lightly toasted
- 4 large red bell peppers, halved lengthwise, deseeded
How to make Vegan stuffed peppers
These Quinoa Stuffed Peppers with Walnuts dish are easy to make, and also makes a delicious and healthy side dish. Plus, quinoa is packed with nutrients and walnuts have so many health benefits – it’s the perfect side for any meal!
- Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
- Stir in black beans, quinoa, carrots, and 500ml water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in the walnuts and 100g og the cheese. Season with salt and pepper, if desired.
- Preheat oven to 350°F/180C. Pour liquid from tomatoes in bottom of baking dish.
- Fill each bell pepper half with 1/8th of the quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Make these Quinoa Vegan Stuffed Bell Peppers then check out my TikTok Quinoa Salad (aka The Jennifer Aniston Salad), Fall Harvest Quinoa Salad and more of my delicious healthy quinoa recipes.
What’s the secret to perfect stuffed peppers?
I always loved stuffed peppers when someone else made them, but mine always turned out funny… my peppers were always too firm, or the tops burned. So, I did some experimenting and figured out that I was missing a key step in the process! Now, my stuffed peppers are even better than the rest and of course, now yours will be too because I’ll share my secret with you.
The secret to perfect stuffed peppers is to boil your peppers for 5 minutes before filling them, then carefully remove peppers, draining out any remaining water.
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Walnut Quinoa Stuffed Peppers Recipe
Ingredients
- 1 medium onion (finely chopped)
- 2 tbs. olive oil
- 2 sticks celery (finely chopped)
- 1 tbs. ground cumin
- 2 cloves garlic (minced)
- 250 g frozen chopped spinach (thawed and squeezed dry)
- 2 x 400g cans diced tomatoes (drained, liquid reserved)
- 400 g can black beans (rinsed and drained)
- 150 g quinoa
- 3 large carrots (grated)
- 150 g shredded Vegan Cheese
- 70 g walnuts (lightly toasted)
- 4 large red bell peppers (halved lengthwise, deseeded)
Instructions
- Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
- Stir in black beans, cooked quinoa, carrots, and 500ml water. Cover, and bring to a boil.
- Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in the walnuts and 100g of the vegan cheese. Season with salt and pepper, if desired.
- Preheat oven to 350°F/180C. Pour liquid from tomatoes in bottom of baking dish.
- Fill each bell pepper half with 1/8th of the quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 tbs. remaining vegan cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Notes
Nutrition
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