These Spicy Quinoa + Veggie Stuffed Peppers are the perfect healthy meal on any given day. Filled with well-seasoned quinoa, onions, tomatoes, and kale, these stuffed peppers are gluten-free and vegan.
Stuffed Bell Peppers!
Don’t you just love them? Their perfectly grilled (or baked) skins, stuffed with your favorite ingredients. What more could you ask for, right?
Whelp, these stuffed peppers aren’t any different. For a long time, I wanted to create a tasteful recipe for stuffed peppers and I’m so excited to finally share this one with you guys!
If you’ve been an avid follower of Orchids + Sweet Tea, you may have come across these Shrimp, Lentil + Kale Stuffed Peppers. If not, then taking a quick peek might be your best bet. Haha!
But if you’re looking for other vegan bites to indulge in, these recipes would be the perfect fit:
Of course, you can always check out our Vegan Bites Archives for a lot more options, including breakfast and sweet treats.
For these specific bell peppers, they come loaded with quinoa cooked in vegetable stock and delicious seasonings, freshly diced onions and tomatoes sautéed in olive oil, and kale—-but it becomes more decadent when tightly stuffed in these perfectly roasted bell peppers and topped with guacamole.
Let’s dig right into this recipe!
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut the peppers at the tops through their stalks and scoop out the sides and any white membrane, rinse, and pat dry.
Place the peppers standing upward onto the baking sheet and drizzle with Grapeseed oil and bake for 15-20 minutes, until the peppers are just tender and begin to brown on edges.
Meanwhile, add grapeseed oil to a skillet over medium-high heat and add the onions and garlic cloves, stirring, for about 3-4 minutes, until veggies are translucent.
Add a pinch of sea salt, black pepper, smoked paprika, parsley, cumin, chili powder, and red pepper flakes and cook for about another minute or so. Then add the kale and sauté for another 2 minutes, until kale has softened and slightly wilted. Now, add tomatoes and cook another 2 minutes, tossing occasionally. Add the cooked quinoa and combine fully, sprinkling with red peppers flakes.
Once bell peppers have cooked through, remove from the oven and let cool for 2-3 minutes.
Carefully spoon the quinoa-veggie mixture into holes of the bell peppers and return to the oven for 5 minutes to allow the juice to flow!
Remove from the oven again and serve warm and top with guacamole. BAM!
Spicy Quinoa + Veggie Stuffed Peppers.