Vegan Moroccan-Spiced Quinoa Stuffed Peppers

/ Vegan Recipes / By

Looking for a vibrant and satisfying dish that’s not only healthy but also bursting with flavor? This Vegan Moroccan-Spiced Quinoa Stuffed Peppers recipe is just what you need! Imagine tender bell peppers filled with a fragrant mix of quinoa, spices, and vegetables, creating a delightful culinary experience that caters to a plant-based lifestyle.

These stuffed peppers are more than just a meal; they embody the essence of Moroccan cuisine with warm spices that dance on your palate. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe will surely impress.

A Delightful Vegan Recipe

Vegan stuffed peppers filled with spiced quinoa and chickpeas, garnished with parsley, on a wooden table.

The Vegan Moroccan-Spiced Quinoa Stuffed Peppers are a perfect balance of smokiness and spice, thanks to the medley of cumin, coriander, and cinnamon. The flavors meld beautifully with the nutty quinoa and fresh vegetables, making every bite incredibly satisfying.

Ingredients

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
  3. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent (about 3-5 minutes).
  4. Combine Ingredients: Stir in the cooked quinoa, chickpeas, diced tomatoes, cumin, coriander, cinnamon, cayenne, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
  5. Stuff the Peppers: Cut the tops off the bell peppers and remove the seeds. Fill each pepper generously with the quinoa mixture.
  6. Bake: Place the stuffed peppers upright in a baking dish, and cover with foil. Bake for 25-30 minutes until the peppers are tender.
  7. Garnish and Serve: Remove from the oven, garnish with fresh parsley or cilantro, and serve warm.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Nutrition Information

  • Servings: 4 stuffed peppers
  • Calories: 230kcal
  • Fat: 7g
  • Protein: 10g
  • Carbohydrates: 35g