Vegan Quinoa Stuffed Peppers That Don’t Taste Like Health Food
My produce guy pulled one of those drug pusher tricks Nancy Regan used to warm us about in the 80s: The first bag was free. He hooked me up with a free bag of something called Sweet Twisters. They claimed to be the sweetest pepper in the world. I roasted some, and the next day I was back like a crack fiend and bought 3 bags. Well played, Sunil.
1 onion, small dice
1 C veggie crumble
1 C Red Pepper Pesto
1 C quinoa
1 ¾ C water
3 slices of Daiya
8 Sweet Twister (or Cubanelle) peppers
Coat the bottom of a medium saucepan with olive oil and sauté onion for 5 minutes.
Add the crumble and pesto. Stir to combine and cook for 5 minutes.
Add the dry quinoa and stir in. Cook for 2 minutes.
Add the water. Bring to a boil, then cover and lower the heat to the lowest setting.
Cook quinoa for EXACTLY 12 minutes (you don’t want porridge)
Preheat oven to 400F
Slice a vertical opening in each pepper lengthwise.
Place the peppers on a baking tray and roast for 15 minutes.
Use a spoon to fill the peppers with the quinoa mixture.
10. Slice the Daiya and lay on the peppers in an X pattern.
11. Roast for 20 minutes.
12. You’re welcome.