Savory Vegetarian Stuffed Peppers

AuthorLaLaLaMarsh
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Yields6 Servings

 6 Medium bell peppers (red, yellow or orange)
 ¾ cup Low sodium vegetable broth
 1 cup tvp
 ½ cup Rainbow quinoa
 1 cup Low sodium vegetable broth
 2 tbsp EVOO
 1 Medium head of cabbage, cored an finely diced
 2 Medium carrots, finely diced
 2 Celery stalks, finely diced
 1 Vidalia onion, finely diced
 3 Cloves garlic, minced
 1 tsp Low sodium Worcestershire sauce
 ¼ tsp Ground white pepper
 1 tsp Italian seasoning
 Salt to taste
 1 24oz jar of fire roasted red pepper marinara
 ½ cup Low sodium vegetable broth
 1 tsp Red pepper flakes (optional)
 1 cup shredded mozzarella or mild cheddar

1

Preheat the oven to 400.

2

Put the TVP in a small mixing bowl. Bring the vegetable broth to a boil and pour over the TVP. Stir with a spoon then let sit while you get the vegetables cooking.

Tip: TVP is usually a 1:1 ratio. I use 3/4 a cup rather than 1 cup broth so that the tvp is mostly plumped up but will absorb more juices from the veggies and sauce while baking.

3

Bring the quinoa and vegetable broth to a boil then reduce to low heat and allow to simmer with the lid on. Keep an eye on the quinoa, once the liquid is just about absorbed turn off the stove and allow it to sit with the lid on.

4

While the quinoa and TVP are resting add the EVOO vegetables and spices to a pan and start sautéing on medium high. Stir, flipping the veggies so they cook evenly. Cook until veggies are softened and have a nice golden patina.

5

In a large mixing bowl combine the quinoa, TVP and cooked veggies. Stir, mixing them thoroughly.

6

Grease a large casserole dish with EVOO or Avocado oil. Cut the top off each pepper, removing the whites and seeds. Place each pepper in the dish with the opening facing up. Stuff each pepper with the mixture of veggies, quinoa and TVP. Place any remaining mixture around the peppers on the bottom of the pan.

7

Mix the marinara, red pepper flakes, and vegetable broth together until well combined. Gently spoon the marinara over the peppers pouring over the remaining marinara over the bottom of the pan.

8

Baked them tightly wrapped in foil at 400 for 35 min. Uncover and sprinkled a little cheddar over them and cook for 10 more minutes at 425.

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Ingredients

 6 Medium bell peppers (red, yellow or orange)
 ¾ cup Low sodium vegetable broth
 1 cup tvp
 ½ cup Rainbow quinoa
 1 cup Low sodium vegetable broth
 2 tbsp EVOO
 1 Medium head of cabbage, cored an finely diced
 2 Medium carrots, finely diced
 2 Celery stalks, finely diced
 1 Vidalia onion, finely diced
 3 Cloves garlic, minced
 1 tsp Low sodium Worcestershire sauce
 ¼ tsp Ground white pepper
 1 tsp Italian seasoning
 Salt to taste
 1 24oz jar of fire roasted red pepper marinara
 ½ cup Low sodium vegetable broth
 1 tsp Red pepper flakes (optional)
 1 cup shredded mozzarella or mild cheddar

Directions

1

Preheat the oven to 400.

2

Put the TVP in a small mixing bowl. Bring the vegetable broth to a boil and pour over the TVP. Stir with a spoon then let sit while you get the vegetables cooking.

Tip: TVP is usually a 1:1 ratio. I use 3/4 a cup rather than 1 cup broth so that the tvp is mostly plumped up but will absorb more juices from the veggies and sauce while baking.

3

Bring the quinoa and vegetable broth to a boil then reduce to low heat and allow to simmer with the lid on. Keep an eye on the quinoa, once the liquid is just about absorbed turn off the stove and allow it to sit with the lid on.

4

While the quinoa and TVP are resting add the EVOO vegetables and spices to a pan and start sautéing on medium high. Stir, flipping the veggies so they cook evenly. Cook until veggies are softened and have a nice golden patina.

5

In a large mixing bowl combine the quinoa, TVP and cooked veggies. Stir, mixing them thoroughly.

6

Grease a large casserole dish with EVOO or Avocado oil. Cut the top off each pepper, removing the whites and seeds. Place each pepper in the dish with the opening facing up. Stuff each pepper with the mixture of veggies, quinoa and TVP. Place any remaining mixture around the peppers on the bottom of the pan.

7

Mix the marinara, red pepper flakes, and vegetable broth together until well combined. Gently spoon the marinara over the peppers pouring over the remaining marinara over the bottom of the pan.

8

Baked them tightly wrapped in foil at 400 for 35 min. Uncover and sprinkled a little cheddar over them and cook for 10 more minutes at 425.

Savory Vegetarian Stuffed Peppers
 
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