Tri Colour Quinoa Stuffed Peppers
These vegan stuffed peppers are a healthier spin-off of the typical rice recipe. The tri-colour quinoa adds colour, texture, & loads of health benefits.
The salsa also gives the peppers a little splash of Mexican flavour. Overall, this recipe is perfect for anyone looking for nutrient and protein rich dnner idea.
On the topic of protein, quinoa is actually a complete plant-based protein. This means it has the eight essential amino acids essentail for human health.
Cook the tri colour quinoa according to the package. The instructions should be similar to this: bring 1 cup of quinoa and 1 1/2 cups of water to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed.
I love the tri-colour quinoa, it gives dishes more depth and colour, but feel free to use your favourite kind.
Quinoa is not only a complete protein, it also has almost twice as much fiber as other grains. It is also high in iron, magnesium, and manganese.
This recipe is a great way to use up bell peppers (whatever colour you have) that may be beginning to wilt in your fridge. Sort of like when you use those less appealing bananas to make awesome banana bread and somehow it just tastes better.
To prepare the peppers, cutt the top off, then scoop the membrane and seeds out. You can discard the top or, to reduce waste, cut them into little chunks to throw into the quinoa later.
Next, cut the bottom off of the peppers that are uneven. This is just to make sure they stand up straight up in the casserole dish. Set aside while we prepare the filling.
The Tri Colour Quinoa Filling
Start by preheating the oven to 350° F.
Then, in a large bowl mix together the:
- Sliced mushrooms
- Chopped spnach
- Minced garlic
- Minced habanero pepper
- Tri colour quinoa
- The tops/bottoms of the peppers [if you chose to save them from earlier :)]
To stuff the peppers, use a large spoon to scoop the quinoa mixture into the hollow peppers. Make sure to really pack the peppers full of all the goodness.
Now for the even easy part!
Place the quinoa stuffed peppers in a casserole dish, then cover and cook for about 60 minutes. The peppers should begin to welt and become tender when they are ready.