Savory Vegan Mushroom & Spinach Stuffed Bell Peppers

I wanted to create a dish that showcased the beauty of simple ingredients. These stuffed peppers were inspired by my grandmother’s traditional stuffed pepper recipe, but with a vegan twist.

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Savory Vegan Mushroom & Spinach Stuffed Bell Peppers

Cuisine: American, Plant-Based, Vegan Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Estimated Cost: $ 2.9 Calories: 340 calories

Best Season: Fall

Description

These baked bell peppers are stuffed with a savory mixture of mushrooms, spinach, and quinoa, offering a wholesome plant-based meal.

Ingredients

Servings

• 2 bell peppers

• 1 cup cooked quinoa

• 1 cup mushrooms (chopped)

• 1 cup fresh spinach

• 1 small onion (diced)

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook Quinoa per package instructions
3. Slice the tops off the bell peppers and remove seeds.
4. Sauté onion and mushrooms in olive oil until tender. Add spinach and cooked quinoa, and stir until wilted.
5. Stuff the peppers with the mixture.
6. Bake for 25 minutes, until the peppers are tender.

Nutrition Facts

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Amount Per Serving

Calories 340kcal

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Note

Add nutritional yeast for a cheesy flavor.

You can replace quinoa with brown rice or farro.

Keywords: Stuffed bell peppers, vegan stuffed peppers, fall vegan dinner, plant-based stuffed peppers