To enjoy the end of your local pepper season, why not use them in the most simplest of ways, and make a hearty meal out of it for the whole family to enjoy? 🙂 These Quinoa-Stuffed Sweet Peppers and Arugula are vegan and naturally gluten-free.
A friend of mine mentioned to me recently that they don’t like the taste of quinoa. It’s true, it does have a stronger taste than most of our westernized palates are used to, but what I have found is that by cooking the quinoa in broth (or with a bouillon cube), it really makes a difference and makes t more palatable for most people. Especially combined with other ingredients and mixed vegetables. Give it a try!
Quinoa is an excellent plant-based protein source that will keep you full and energized. Although the arugula looks optional, I HIGHLY recommend using it as indicated in the recipe. It really brings this recipe to life!
Serve with a light dessert, and you’ve got yourself a very healthy and tasty meal in less time than getting a pizza delivery, and less money too (under $20 for 4 servings)!
Quinoa Stuffed Sweet Peppers and Arugula | Vegan, Gluten-Free
A great meatless recipe for quinoa-stuffed sweet peppers and arugula that is nutritious, filling, and packed with nutrition. Naturally vegan and gluten-free
- 4 large organic peppers (colour of your choice)
- 1 cup uncooked quinoa (any colour you prefer, I used mixed)
- 2 cups organic low-sodium broth (vegetables, or chicken if not vegan), or water and 2 cubes of low-sodium, gluten-free bouillon of your choice (vegetable or chicken if not vegan)
- 1 large onion minced
- 2 medium-size carrots cut in 4, lengthwise, and sliced
- 12 medium-size organic cremini mushrooms cut in half and then thinly sliced
- 8 large organic kale leaves washed, dried, middle stems removed, thinly sliced in strips
- 1/4 cup dried cranberries (or raisins)
- 1/4 cup raw walnuts (or pumpkin seeds)
- extra-virgin olive oil for cooking
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1 1/4 cup organic baby arugula (lightly dressed with 3 Tbsp raw organic apple cider vinegar, 4 Tbsp good quality organic olive oil, and 2 tsp organic maple syrup)
- Wash and dry the peppers. Cut the tops off around the stem, in order to keep as much height as possible in the peppers. Remove all the seeds inside and place on a baking sheet with parchment paper.
- In a medium-size pot, bring the broth (or water with bouillon cube) to a boil, pour the quinoa in, reduce temperature to medium-low, cover and cook for 15-17 min (if the liquid is completely evaporated before the end, add a bit more water). Once cooked, remove from heat, covered, and let sit for 5 minutes.
- While this is cooking, on medium heat, sauté the vegetables: add 1-2 Tbsp of olive oil, add the minced onion and cook for 2-3 minutes, then add a bit more olive oil if needed, the carrots and mushrooms, and cook another 3-4 minutes. Add the kale, mix, and cook for 2-3 more minutes. Add the dry cranberries (or raisins) and walnuts, mix, cover with a lid and cook for 1 minute. Turn off the heat.
- Turn oven to 400F.
- When the quinoa is ready (there should be no more liquid by then), pour it in the pan with all the vegetables, mix, add a pinch of salt (only if needed) and fill the peppers with the mixture until overflowing.
- Place the baking sheet with the stuffed peppers in the middle of the oven and cook at 400F for 25-30 min. You want the peppers to be cooked, but still hold their form (i.e., not overcooked and mushy).
- Prepare the salad dressing in a small bowl, and dress the baby arugula just before serving.
- Enjoy right away.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 395kcal | Fat: 15g | Saturated fat: 2g | Sodium: 661mg | Potassium: 1148mg | Carbohydrates: 53g | Fiber: 8g | Sugar: 13g | Protein: 13g | Vitamin A: 11815% | Vitamin C: 190.9% | Calcium: 118% | Iron: 3.8%