Friday, January 10, 2014

Vegan Roasted Stuffed Peppers

                               vegan roasted stuffed peppers

If you love roasted vegetables ( and who doesn't) , you'll love these delicious roasted stuffed peppers! Roasting brings out the richest sweetest flavor of all vegetables and these whole red and yellow bell peppers are no exception Filled with a tasty vegan  mushroom quinoa stuffing, these gluten free beauties make a beautiful presentation. Quinoa is high in protein, so you can eat it as an entree. For a little extra crunch, top with some sunflower seeds!

I find that once I have the oven on for roasting, I might as well roast a few different items. I roasted Brussels Sprouts and Cherry tomatoes with it.

If you are an experienced chopper, you can make this recipe with relative ease.

Ingredients
4 medium bell peppers any color but red , yellow, or orange are most appealing,
Slice off tops of peppers, clean out pepper and coat in olive oil or olive oil spray. Place pepper and its top on cookie sheet ( cover with parchment paper)  to roast until almost soft. ( I also roasted Brussels Sprouts, garlic and cherry tomatoes at the time)

Ingredients for stuffing: 
1 medium onion, chopped
2 medium ripe tomatoes, peeled and chopped
5 cloves garlic, pressed( or see what I used below) 
1/4 cup of fresh basil , chopped ( or see what I used below)
1 cup of fresh mushrooms, chopped
1/4 cup of diced yellow or red pepper
olive oil spray plus 1 teaspoon of  olive oil
1 and 1/2 cups cooked quinoa
3 Tablespoons sunflower seeds ( optional) 

Directions to make stuffing
Using a skillet or dutch oven, sautee onions, mushrooms, tomato, garlic and basil in 1 tsp olive oil and spray the pan with extra spray. When onions begin to carmelize add diced pepper and continue to saute. When done set aside and then combine with the cooked quinoa and set aside.

Once peppers are roasted, fill each pepper with stuffing to the top. Cover with its own lid . Serve immediately or place in Pyrex container for later. 


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You can purchase these in Trader Joe for $1.99 each in the frozen isle .. They are so clever. 



                   The back of the package looks like little ice cubes made of either pressed garlic
                                   or chopped basil.you just pop one frozen cube out and saute.
                             Makes it so easy.. 




may be shared on a few of the following weekly  blog carnivals

10 comments:

  1. This sounds so good and the ingredients are so healthy. Thanks for sharing recipe - one I want to keep. Visiting from Real Food Fridays.

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    1. Thanks for stopping by ... glad you like the recipe.. its easy and delicioius

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  2. IIt's so funny I just made stuffed peppers and was going to blog about them. I am going to wait now since your pictures are so much better than mine! LOL. Thank you for sharing it on our Four Seasons Blog Hop. Pinning now.

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    1. Looiking foirward to seeing your recipe

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  3. My Mom used to make these with rice and we all just loved this dish
    I loooooooooove your idea of using quinoa :)

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  4. Hi, Judee. Hope the new year is treating you well. I agree that roasted vegetables are the best. Mushrooms sound terrific in the stuffing.
    Thank you for stopping in this week.

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  5. I love stuffed peppers, and was thinking about adding some quinoa to a homemade tomato based soup we have, I love the thought of putting them into peppers. Thanks for the inspiration, pinning onto my veggie board. Thanks for sharing on Real Food Fridays again, I enjoy your posts.

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  6. YUM! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great! Can't wait to see what you link up this week!

    Cindy from vegetarianmamma.com

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  7. I can't wait to try this

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Thank you for your comment - I love the feedback and interaction