“Mediterranean Vegan Stuffed Bell Peppers with Quinoa and Roasted Tomato Sauce”

Allergens

None (gluten-free and nut-free)

Ingredients

• 2 large bell peppers (red or yellow)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. a. Preheat oven to 350°F (175°C). b. Cut the tops off the bell peppers and remove seeds and membranes. Set aside. c. In a saucepan, heat olive oil over medium heat. Add onion and garlic, cook until softened. d. Stir in quinoa, vegetable broth, diced tomatoes with their juice, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. e. Spoon the quinoa mixture into the prepared bell peppers, filling them generously. Place stuffed peppers in a baking dish. f. Pour remaining sauce over the stuffed peppers. Cover with foil and bake for 30 minutes or until peppers are tender. g. Serve immediately with a side of your favorite green salad for a complete meal.

Chef’s Insight

For an extra touch of luxury, top the dish with vegan cheese shavings.

Notes

Feel free to adjust the seasoning to your taste preference.