These stuffed peppers are loaded with high-protein quinoa, and a salty cheddar cheese that makes these a healthy and delicious option for a meatless dinner.
The Sunday Supper bloggers are sharing their favorite meatless casseroles to enjoy anytime, but with the upcoming Lent season, this is often a need for many people who avoid meat, at the very least on Fridays. Whether you are vegetarian or just observing Lent, these stuffed peppers really are easy and satisfying and reheat wonderfully, making this great for leftovers too.
Links within the post may be affiliate links (read full disclosure).
I adapted this recipe from the Moosewood Restaurant New Classics cookbook.
What you need:
1 cup quinoa, uncooked
6 medium green bell peppers
3 TBSP. olive oil, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup carrots, peeled and diced small
2 celery stalks, diced, small
1 small zucchini, diced small
1 1/2 cups frozen corn kernels
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. red pepper flakes
1 TBSP. fresh cilantro
1 1/2 cups cheddar cheese, grated
Here’s the process:
First, cook the quinoa.
While that cooks, cut the bell peppers in half, lengthwise, and discard the seeds and stem. Brush the peppers inside and out, with 2 TBSP. of the oil. Place side down on a parchment lined baking pan. Bake for 15-20 minutes in an oven set to 400*. You want them soft but not overly so. Remove when done.
While those bake, cut up all your veggies, and saute them the remaining 1 TBSP. of oil in a pan set to medium. Add the spices. Cook, covered for 10 minutes or until the carrot is tender. When the veggies are cooked, add the quinoa and mix together. Season with salt and pepper to taste.
Take your cooked peppers and place open side up, in a sprayed 9X13″ casserole dish. Fill with about 1/2 cup of the quinoa mixture until all the peppers are filled. Sprinkle the cheese over all, and bake in a 350* oven for 10-15 minutes until hot.
Here’s a printable recipe:
And here are more great meatless casserole ideas for you:
Meatless Casseroles for Lent
Marvelous Meatless Meals
- Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
- Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
- Baked Mushroom Fettuccine by Delaware Girl Eats
- Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
- Greens and Pea Manicotti by Food Lust People Love
- Leek and Swiss Chard Gratin by Caroline’s Cooking
- Mushroom Breakfast Casserole by Brunch-n-Bites
- Raisin Bread Cheddar Strata by Pies and Plots
- Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
- Roasted Vegetable Lasagna by A Day in the Life on the Farm
- Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
- Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
- Spinach Ravioli Bake by Our Good Life
- Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
- Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
- Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
- Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
- Vegetarian Shepherd’s Pie by Simple and Savory
- Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Links within the post may be affiliate links, which means if you make a purchase through one of these links, HAG receives some sort of payment, and is happy because she can keep the blog going (read full disclosure). Linking with Sunday Dinner Bell, Meatless Mondays @ Confession of a MotherRunner.