This gluten-free recipe is wholesome and colourful. The filling is nutty and sweet and salty infused with flavour of the capsicum seeping into the filling during baking.
Course Dinner, Lunch
Cuisine Mediterranean
Keyword Gluten Free, Gut Friendly
Ingredients
1cupquinoa
1½cupslow sodium vegetable broth
1½cupsplain tomato sauce
1heaping tsp herbes de provence
½tspgarlic powder
½tspsmoked paprika optional)
½tspcuminoptional
2cupschopped mushrooms
1chopped red onion
4red bell peppersor yellow or green
1 15ozcan black beans or kidney beans
½cupcorn
For Cooking
1cupplain tomato sauce
½tspgarlic powder
1tsphot pepper flakesoptional
1½heaping tsp herbes de provence or mixed Italian herbs
Garnish
Red onion
Hot Sauce
Hot Pepper Flakes
Avocado
Vegan Cheese Sauce
Instructions
Simmer quinoa on medium-low heat with vegetable broth, plain tomato sauce, herbs, mushrooms and red onion until quinoa is fully cooked. When cooked, stir and mix in black/kidney beans and corn.
Pre-heat oven to 350F/180C. When quinoa is cooking, prepare a casserole dish by adding tomato sauce and spices to the bottom of the casserole dish.
Prepare bell peppers by removing the seeds and white insides. Leave the tops of the pepper intact (see photo).
Fill the peppers by adding the quinoa mixture to the peppers (you will have a bit of mixture left over). Arrange the stuffed peppers side by side in the pan. Cover and bake in the oven for 55 minutes. For the final 5 minutes remove the lid of the casserole dish and broil the stuffed peppers until the tops of the peppers just begins to blacken (being careful not to burn the peppers!).
Smother the stuffed peppers in the thick tomato sauce from the bottom of the pan and top off with preferred garnish. Enjoy!