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Stuffed Peppers with Curried Quinoa

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A lightened up, healthier version of a classic recipe. This version uses quinoa, meatless crumbles, veggies and spices!

Ingredients

  • ¾ cups Quinoa (cooked According To Directions On Package)
  • 4 whole Red Bell Peppers
  • ½ cups Red Onion, Finely Chopped
  • 1-½ cup Meatless Crumbles (Boca Brand Or Similar)
  • ¼ cups Water
  • ½ cups Frozen Corn Kernels, Warmed Or Thawed
  • ¾ cups Tomatoes, Diced
  • 2 teaspoons Vegan Worcestershire Sauce (Wizard Brand Or Similar)
  • 1 teaspoon Garlic, Minced
  • ¼ teaspoons Dried Oregano
  • ½ teaspoons Ground Cumin
  • ½ teaspoons Curry Powder
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Red Pepper Flakes
  • 3 dashes Franks Red Hot Sauce Or Tabasco Sauce
  • 1 pinch Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • Parsley (optional Garnish)

Preparation

Start by cooking the quinoa according to the directions on the package. You can do this the night before to help save some time.

In a large pot, bring water to a boil. Wash each bell pepper under cold water, stand it upright and cut down the middle, lengthwise. You should end up with 8 halves. Remove the seeds and membranes.

When the water is boiling, add each pepper half (3 or 4 at a time) into the water and let them blanch for 3-5 minutes. Then remove them from the water using a slotted spoon and repeat with the rest of the peppers. After you have blanched all the peppers, arrange the pepper boats cut side up in a 9 x 13 baking dish and set aside.

Preheat oven to 350 F.

In a large, deep skillet spray with some nonstick spray and let it heat up over medium heat. Add the onion and cook over medium heat for 3-5 minutes or until they start to get tender. Add the frozen meatless crumbles (brand of your choosing) and warm through. Add the water and cook another 2 minutes.

Next add the corn, tomatoes, Worcestershire sauce (you can find vegan brands at Whole Foods or other specialty food stores), garlic, dried oregano, ground cumin, curry powder, cayenne pepper, red pepper flakes and Franks Red Hot sauce. Give the whole thing a good stir and let it cook for 5 or 6 minutes.

Add in the cooked quinoa and stir to combine well. Add the salt and pepper and give it a taste. Cover and let it cook for 5-10 minutes then remove from heat. Taste and adjust your spices if needed.

Distribute the mixture evenly among the bell pepper boats. Bake for 20 minutes at 350 F, then cook under the broiler on high for 2 minutes. The whole thing is done when the peppers are browned and slightly crisped.

Optional garnish: chopped parsley.

You can easily make this a non-vegan meal by sprinkling a little Parmesan cheese (or whichever cheese you prefer) on top of each pepper boat before baking. You can also make this meat-friendly by using your favorite ground meat instead of the meatless crumbles and regular Worcestershire sauce instead of vegan.

One Comment

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Cat Curtis on 1.9.2013

This recipe is INCREDIBLE! It is a great balance of flavors and textures. I’m not a super fan of the Meatless Crumbles, so next time, I’m going to substitute Black beans instead. Everyone in my family is so happy! AND, it’s really easy to top off with some cheese for those who really can’t live w/o some animal product!
Thanks so much for the recipe!!!

3 Reviews

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Judy on 10.16.2017

I made pretty much by the recipe and it is delicious!

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hopeinchrist on 2.26.2014

The blend of spices & textures is wonderful. I did use ground beef & it was very tasty.

We both went back for seconds!

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Cat Curtis on 1.9.2013

This is something that I would confidently take to a covered dish dinner that hosted vegans and non-vegans! Since I’m not a super fan of the Meatless Crumbles, I’m going to substitute black beans next time! This is vegan/healthy dining at it’s finest!

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