Stuffed Peppers with Curry-Spiced Quinoa
Author: 
Recipe type: Main Dish, Entree
Cuisine: vegetarian, vegan, main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A healthy twist on a classic recipe using quinoa, meatless crumbles and spices! This can easily be made into a meat dish or just vegetarian with the addition of cheese.
Ingredients
  • ¾ cup cooked quinoa
  • 4 whole medium-sized red bell peppers, halved lengthwise
  • Non-stick spray
  • ½ cup red onion, finely chopped
  • 1½ cups vegan meatless crumbles (I used Boca brand)
  • ¼ cup water
  • ½ cup frozen corn kernels, warmed or thawed
  • ¾ cup diced tomatoes
  • 1 teaspoon garlic, minced
  • ¼ teaspoon dried oregano
  • 2 teaspoons vegan worchestershire sauce (I use Wizards brand found at Whole Foods)
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon red pepper flakes
  • 3 dashes Franks red hot sauce (or Tobasco if you prefer)
  • Pinch of salt
  • ¼ teaspoon freshly ground black pepper
  • Parlsey (optional garnish)
Instructions
  1. Cook the quinoa according to instructions on package (I cooked mine the night before) and set aside
  2. Preheat oven to 350°
  3. Fill a large pot with water and let it come to a boil
  4. Stand the bell peppers up and cut down the middle, lengthwise so they are halved. Take out the seeds and membranes. Arrange all 8 halves in a 9 x 13 baking dish
  5. Once the water is boiling add the bell pepper halves (4 at a time) into the water and blanch for 3-5 minutes. Remove, drain the water out and arrange back in the dish. Set aside.
  6. In a large skillet, spray the non-stick spray and let it heat over medium heat.
  7. Add the onion and cook for 2-3 minutes until slightly tender.
  8. Next add the meatless crumbles and let them warm through in the pan.
  9. Add the water and stir. Let the whole thing cook away for 3-4 minutes.
  10. Add the tomatoes and corn, followed by the garlic, Worcestershire sauce and all the spices.
  11. Lastly, add the cooked quinoa and stir to combine.
  12. If the mixture gets too dried out, you can add a little more water.
  13. When everything is well mixed, give it a taste and adjust your spices and add salt and pepper accordingly (if needed).
  14. Remove from heat and distribute evenly among the halved bell pepper boats
  15. Bake the dish at 350°F for 20 minutes then heat under the broiler for 2 minutes or until the tops are slightly browned and crisped.
Recipe by Not A Leaf at http://notaleaf.com/resolutioner-no-more/