Monday, November 5, 2012

Good Eats: Vegan and Gluten Free Stuffed Peppers

Oh, hello Meatless Monday!  I get really excited about cooking these days, and I'm very excited to share an easy, favorite vegan recipe (that's gluten free too!). This recipe is a staple in our kind diet once it gets chilly outside. It tastes rich, but it's super healthy.  Go veggies!

Southwestern Style Quinoa Stuffed Peppers
*vegan *gluten free
Serves 4

4 medium bell peppers, with tops removed and chopped
3/4 c. quinoa
1 medium sweet onion
2 T. olive oil
2 t. minced garlic
1 15 oz. can fire-roasted tomatoes with chiles, drained (but reserve the juice for cooking!)
1T cumin
1t. salt (I used smoked sea salt for extra flavor)
1/4 c. nutritional yeast (optional)
1 c. Daiya or other vegan cheese
2 Southwest-style vegan burgers (I used Gardein's Chipotle Black Bean burgers--GF folks, check the box to make sure your burger is GF!)

1. Heat oil in saucepan over medium heat. Add onion and pepper tops and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in quinoa, nutritional yeast, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.  

3. While quinoa is cooking, microwave the 2 burgers via directions on box.  Add crumbled burgers 1/2 c. of cheese to cooked quinoa/veggies and mix well. Season with salt.

4. Preheat oven to 350°F. Pour leftover liquid from tomatoes in bottom of baking dish. Fill each bell pepper with heaping quinoa mixture, and place in baking dish.  Cover with foil, and bake 1 hour.

5.   Uncover, and sprinkle each pepper evenly with  remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. 

6. DIG IN!

This is a meal even a meat-lover can enjoy!  Hearty, rich and comforting with a touch of spice. You can also use this basic recipe and mix it up:  for an Italian pepper, use basic fireroasted tomatoes (no chiles), omit the cumin and replace with Italian seasoning, add an additional teaspoon of garlic, use a beef-style vegan burger, and melt a mozzerella-style cheese on top!

You can follow along with me on Instagram (@mandamiska) to see what else I'm eating today...and also probably cute pictures of Aurora and lots of gratuitous photos of myself pretending like I'm not taking a gratuitous photo of myself.  ;)



  1. these look fantastic...definitely a perfect fall food!

    1. They ARE! And even if you aren't vegan, you can just do regular cheese and still be meatless! :)

  2. These look great. I wish I could buy nutritional yeast in a big tub like that, we only get tiny bags here.

    1. Hi Natasha--thanks so much for stopping by our blog! :)

      It is definitely helpful, especially since I use it allllll the time! Have you ever tried ordering online in bulk? I wonder if you might find it even cheaper!



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