Quinoa Stuffed Sweet Peppers

Quinoa- and tofu-stuffed sweet peppers are a protein-packed appetizer or light lunch that also presents well if you have company over for a vegan meal. Sweet peppers are often sold in multi-color packs that include red, yellow, and orange peppers, which increase the eye-appeal of this easy vegan recipe.
Quinoa- and tofu-stuffed sweet peppers are a protein-packed appetizer or light lunch that also presents well if you have company over for a vegan meal. Sweet peppers are often sold in multi-color packs that include red, yellow, and orange peppers, which increase the eye-appeal of this easy vegan recipe.

Quinoa Stuffed Sweet Peppers

Makes 15 appetizers

Ingredients:

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  • 1/2 cup quinoa
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  • 1 cup vegetable broth
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  • 1 (12-ounce) block of firm tofu, pressed, drained, patted dry
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  • 3 tablespoons minced white onion, soaked in ice water for 10 minutes
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  • 1 tablespoon apple cider vinegar
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  • 1 tablespoon agave
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  • 1 tablespoon finely grated orange zest
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  • 1 tablespoon minced fresh Mexican oregano
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  • Salt and freshly ground black pepper to taste
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  • 15 sweet peppers (each about 3 inches long)

Directions:

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  1. Cook quinoa in vegetable broth according to package directions.
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  3. Meanwhile, in a large bowl, crumble tofu and stir in onion, vinegar, agave, orange zest, and oregano.
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  5. Add quinoa to tofu mixture and season with salt and pepper. Set aside.
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  7. Slice the stem end off each pepper and remove seeds.
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  9. Blanch peppers in a large pot of salted boiling water. They should be just softened and not mushy. (This step is optional.)
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  11. Fill each pepper with quinoa mixture.
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  13. Serve immediately or refrigerate for up to 1 day. Let come to room temperature to serve.

More easy vegan appetizer recipes!

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