These Quinoa Stuffed Peppers require just minimal prep and cooking time, a nutritious meal perfect for those busy evenings. 100% vegetarian and vegan friendly!
Slice bell peppers in half lengthwise, leaving stems intact. Remove seeds. Spray a baking pan lightly with non-stick cooking spray and place the bell peppers inside, open side up. Bake the peppers for 20 minutes - you can continue preparing the filling while they cook. When finished, remove the peppers from the oven and set them aside.
Cook Quinoa:
Place quinoa in a mesh strainer and rinse under cold water, until the water appears clear and not cloudy. In a medium saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for approximately 15 minutes. Quinoa is done when you can spot the small white "tail" that appears on each kernel.
Prepare Filling:
In a large pan, heat 2 tbsp olive oil over medium-high heat. Add the mushrooms and onions, and cook for 5-7 minutes, until softened.
Add the garlic and taco seasoning and cook for another 1-2 minutes.
Add the corn kernels, tomato sauce, and cooked quinoa.
Stir to combine and cook for a few more minutes, until everything is heated through. Remove from heat.
Stuff the Peppers:
Carefully scoop the filling evenly into the six halved bell peppers, which you previously baked. Return the peppers to the oven and bake for an additional 20-25 minutes, until the peppers are tender.
Make the Cilantro Sauce:
Combine the yogurt, cilantro, and jalapeno pepper in a blender or food processor. Puree into a smooth sauce. You can add more yogurt as needed to reach desired consistency. Drizzle sauce over stuffed peppers and serve!
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!