Description
Your meat-loving loved ones will forget these are meatless. These Quinoa Stuffed Peppers are flavor packed and satisfying. They are vegan and gluten-free too!
Scale
Ingredients
- 1 teaspoon olive oil
- 1/4 red onion, diced
- 1 clove garlic, minced
- 1 cup mushrooms, chopped
- 1/2 cup reduced-sodium black beans, rinsed and drained
- 1 cup chopped Swiss chard
- 1/4 cup basil
- 1–1/2 cups cooked quinoa
- 1/2 cup crumbled tofu
- 1 yellow bell pepper, halved and seeds removed
- 1 red bell pepper, halved and seeds removed
- 1/4 cup shredded vegan cheddar cheese
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat it with cooking spray.
- In a skillet, heat the olive oil over medium heat. Sauté the onions, garlic, and mushrooms until softened.
- Stir in the black beans, Swiss chard, and basil and sauté until chard is wilted; remove from the heat.
- Mix in the quinoa and tofu.
- Place the bell pepper halves on a baking sheet and stuff them evenly with the quinoa mixture.
- Bake for 20 minutes. With 5 minutes remaining, top with the cheddar cheese.
Nutrition
- Serving Size: 1/2 pepper
- Calories: 203
- Sodium: 248
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 29
- Fiber: 7
- Protein: 10
- Cholesterol: 0