Mediterranean-Inspired Vegan Stuffed Peppers with Sun-Dried Tomato Sauce

Allergens

Gluten-free, Nut-free, Soy-free, Dairy-free

Ingredients

• 1. 6 large bell peppers (assorted colors) 2. 1 cup uncooked quinoa 3. 1 can (15 oz) chickpeas, drained and rinsed 4. 1/2 cup sun
• dried tomatoes, packed in oil 5. 1 medium onion, diced 6. 3 cloves garlic, minced 7. 1 cup spinach, chopped 8. 1 tbsp tomato paste 9. 1 tsp smoked paprika 10. Salt and pepper, to taste 11. Olive oil, for cooking 12. Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place on the prepared baking sheet.
3. Cook quinoa according to package instructions, then set aside.
4. In a pan, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until translucent.
5. Add chickpeas, sun dried tomatoes, and spinach to the pan. Cook for 2 3 minutes, stirring occasionally.
6. Stir in cooked quinoa, tomato paste, smoked paprika, salt, and pepper. Remove from heat and let cool slightly.
7. Divide the quinoa mixture among the bell peppers, filling them to the top.
8. Bake for 30 35 minutes, until the peppers are tender but not mushy.
9. While the peppers are baking, blend together sun dried tomatoes and a few tablespoons of their oil until smooth. Season with salt and pepper to taste.
10. Remove the stuffed peppers from the oven and spoon the sun dried tomato sauce over each pepper.
11. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of sun-dried tomatoes and smoked paprika gives this dish a unique, complex flavor that elevates it above your typical stuffed pepper recipe.

Notes

For a gluten-free and vegan recipe, ensure that the sun-dried tomatoes and quinoa used are certified as such.