“Mediterranean Vegan Brunch Delight: Lebanese Quinoa Stuffed Peppers”

Allergens

N/A (vegan)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 1 can chickpeas (drained and rinsed)
• 1 medium red onion, diced
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• Olive oil, for cooking

Instructions

1. Preheat the oven to 350°F (175°C). Cut the tops off of the bell peppers and remove seeds and membranes. Set aside.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until cooked through. Set aside.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 4 minutes.
4. Stir in zucchini, yellow squash, cherry tomatoes, chickpeas, cumin, paprika, coriander, salt, and pepper. Cook for another 5 minutes until vegetables are slightly tender.
5. Add cooked quinoa to the pan and mix well. Remove from heat.
6. Stuff each bell pepper with the quinoa mixture, filling them to the top. Place peppers in a baking dish and cover with aluminum foil.
7. Bake for 25 30 minutes until peppers are tender. Remove from oven and let cool slightly before serving.
8. Garnish with fresh parsley and enjoy your Vegan Brunch Delight!

Chef’s Insight

The combination of spices creates a depth of flavor that will have you craving more!

Notes

Customize the peppers' filling with your favorite vegetables or legumes for added variety.