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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

Olive oil

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


  1. Coat the bottom of a medium saucepan with olive oil and sauté onion for 5 minutes.

  2. Add the crumble and pesto. Stir to combine and cook for 5 minutes.

  3. Add the dry quinoa and stir in. Cook for 2 minutes.

  4. Add the water. Bring to a boil, then cover and lower the heat to the lowest setting.

  5. Cook quinoa for EXACTLY 12 minutes (you don’t want porridge)

  6. Preheat oven to 400F

  7. Slice a vertical opening in each pepper lengthwise.

  8. Place the peppers on a baking tray and roast for 15 minutes.

  9. Use a spoon to fill the peppers with the quinoa mixture.

  10. 10.  Slice the Daiya and lay on the peppers in an X pattern.

11. Roast for 20 minutes.

12. You’re welcome.

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© 2018 Eddie McNamara