Quinoa-Stuffed Peppers

This lovely dish takes the breath away. It is full of minerals, vitamins and proteins and full of soft juices that are incredibly delicious.

vegan quinoa stuffed peppers


  • 2 teaspoon olive oil
  • 1 chopped onion
  • 2 ribs chopped celery
  • 1 teaspoon ground cumin
  • 2 minced cloves of garlic
  • 1 10-oz package of frozen chopped spinach (dry)
  • 2 15-oz can black beans
  • ¾ cup quinoa
  • 3 carrots
  • 4 red bell peppers (tops removed)

Pour olive oil in a pan and heat over medium temperature. Add onion and celery and cook 5 minutes, until soft. Add cumin and garlic and saute 1 minute. Add spinach and tomatoes, stir and cook 5 minutes until the most of liguid evaporates. Then add beans, carrots, quinoa and 2 cups of water. Cover and bring to a boil. Reduce the temperature to low and simmer for 20 minutes. Add salt and pepper to taste.
Preheat oven to 350 degrees. Pour liquid from tomatoes into baking dish.
Fill pappers with heaping quinoa mixture. Bake 1 hour in baking dish covered with foil. 15 minutes before it is baked uncover the dish and sprinkle with 1 tablespoon of the remaining cheese over each pepper half. Bake 15 minutes more until cheese gets brown. Cool 5 minutes and then place on the plates, dizzle with pan juices and serve.