“Mouthwatering Vegan Italian Quinoa Stuffed Bell Peppers with Rich Tomato Sauce”

Allergens

N/A

Ingredients

• 2 large bell peppers (any color)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup fresh spinach, chopped
• 1/2 cup red onion, diced
• 1/4 cup sun
• dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy.
4. In a large mixing bowl, combine cooked quinoa, diced tomatoes, spinach, red onion, sun dried tomatoes, basil, garlic, salt, and pepper. Mix well to combine.
5. Stuff each bell pepper with the quinoa mixture, pressing gently to fill completely.
6. Place stuffed bell peppers in a baking dish and pour the remaining tomato juice over them.
7. Bake for 20 25 minutes or until peppers are tender. Remove from oven and let cool slightly.
8. Serve immediately, garnished with fresh basil leaves.

Chef’s Insight

For added flavor and texture, try using a mix of colored bell peppers in different shapes and sizes.

Notes

Feel free to experiment with different herbs and spices to suit your taste preferences.