vegan gluten free stuffed peppers
these colorful red peppers are stuffed with quinoa, lentils, tofu and veggies.
thanks to https://www.instagram.com/foodbymamaa/
for sharing her sumptuous recipe with us!! I have a recipe for stuffed peppers but I like that this one is stuffed with more healthy ingredients!
It’s not only a beautiful dish, but it is also packed with flavors and protein. It’s simple to make, healthy, and hearty
The ingredients work great together and give a robust flavor and the result is delicious.
My family loved these peppers, and I hope you will too !
Keep reading for the delish deets!
vegan gluten free stuffed peppers
Ingredients
6 large red peppers
3/4 cup quinoa, rinsed
3/4 cup lentils (French lentils or
brown)- soaked for at least an hour then drain the water
7 oz drained tofu, crumbled
1/2 medium onion, chopped
I cup fennel, chopped
1 fennel for garnish (can be replaced with cabbage)
2 carrots, grated
2 tbs extra olive oil
1 15 oz can diced tomatoes
1 tsp cumin
1/2 tsp cinnamon
1 tsp turmeric
4 garlic cloves, minced
2 tsp Italian seasoning
Salt
Pepper
4 tbs chopped parsley, dill and cilantro
1 tbs lemon juice
Method
In a medium pot cook the lentils and quinoa for 12 minutes (making sure it’s not over cooked. In a skillet heat 1 tbs olive oil over medium heat. Add the onion and cook until the its soften. Add the chopped fennel and garlic and stir. Cook for 4-5 min and add the grated carrots. Continue cooking, add the turmeric, cumin, cinnamon,Italian seasoning, salt and pepper. Cook for 3-5 minutes, stirring occasionally. Add the rest of the olive oil, tofu, quinoa and lentils. Add a splash of water if needed. Add 1/3 if’s cup of the can of tomatoes, lemon juice and the fresh herbs. Mix and remove from the heat.
Preheat the oven to 400° F.
Cut the pepper at the top. Remove the seeds and membranes. Carefully mound the cooked filling inside the peppers. Pour the rest of the diced tomatoes in a baking dish. Add the peppers and fennel to the baking dish. Cover the peppers with a parchment pepper.
Cook covered for 30 min. Remove the parchment pepper and cook for another 5 minutes.
vegan gluten free stuffed peppers
Ingredients
- 6 large red peppers
- 3/4 cup quinoa rinsed
- 3/4 cup lentils (French lentils or
- brown)- soaked for at least an hour then drain the water
- 7 oz drained tofu crumbled
- 1/2 medium onion chopped
- I cup fennel chopped
- 1 fennel for garnish can be replaced with cabbage
- 2 carrots grated
- 2 tbs extra olive oil
- 1 15 oz can diced tomatoes
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 4 garlic cloves minced
- 2 tsp Italian seasoning
- Salt
- Pepper
- 4 tbs chopped parsley dill and cilantro
- 1 tbs lemon juice
Instructions
- In a medium pot cook the lentils and quinoa for 12 minutes (making sure it’s not over cooked. In a skillet heat 1 tbs olive oil over medium heat. Add the onion and cook until the its soften. Add the chopped fennel and garlic and stir. Cook for 4-5 min and add the grated carrots. Continue cooking, add the turmeric, cumin, cinnamon,Italian seasoning, salt and pepper. Cook for 3-5 minutes, stirring occasionally. Add the rest of the olive oil, tofu, quinoa and lentils. Add a splash of water if needed. Add 1/3 if’s cup of the can of tomatoes, lemon juice and the fresh herbs. Mix and remove from the heat.
- Preheat the oven to 400° F.
- Cut the pepper at the top. Remove the seeds and membranes. Carefully mound the cooked filling inside the peppers. Pour the rest of the diced tomatoes in a baking dish. Add the peppers and fennel to the baking dish. Cover the peppers with a parchment pepper.
- Cook covered for 30 min. Remove the parchment pepper and cook for another 5 minutes.
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