Vegan and Gluten-Free Quinoa-Stuffed Peppers

Recipe

Main Dish
Vegan and Gluten-Free Quinoa-Stuffed Peppers

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Green bell peppers in a casserole dish stuffed with quinoa, onions, celery, and dried cranberries garnished with thyme sprigs

User Rating

3.13 out of 5 stars
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23 ratings

Recipe Data

6
Servings
30min
Prep
1hr15min
Total

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Description

Built around healthful quinoa, holiday dressing flavors come alive with the blend of spices, apple and bell pepper.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 c.low-sodium gluten-free vegetable stock or broth
1 c.fresh apple cider
1 tsp.fennel seed, lightly crushed
1 c.quinoa, rinsed
2 tbsp.Hy-Vee Select olive oil
1 ¼ c.diced celery
1 ¼ c.diced onion
2Granny Smith apples, peeled, cored and finely chopped
Hy-Vee salt and Hy-Vee black pepper, to taste
½ c.Hy-Vee dried cranberries
½ c.Hy-Vee chopped pecans, optional
2 tbsp.finely chopped fresh thyme
1 tbsp.finely chopped fresh sage
6medium green bell peppers, tops cut off and hollowed
Fresh thyme, for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, bring vegetable stock, apple cider and fennel seed to a boil over medium-high heat. Add quinoa, cover and return to a boil. Simmer, covered, until all liquid is absorbed, about 15 minutes.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté celery, onions, apples, salt and black pepper for 5 minutes or until slightly softened.
  4. Combine quinoa and sautéed vegetables. Stir in cranberries, pecans, thyme and sage. Spoon into bell peppers and place in a baking dish.
  5. Bake for 30 to 35 minutes or until peppers are tender and stuffing is heated through. Serve garnished with fresh thyme.

Nutrition facts

Servings

360 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 55mg
  • Total Carbohydrates: 56g
  • Protein: 7g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 240%
0%
Iron 15%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Fall 2012.