Vegan Creamy Quinoa Stuffed Peppers

2 cups Quinoa

4 Ears of Corn Shaved

4 Carrots diced

4 Leaves Kale diced finely

1 Shallot diced

4 Cloves Garlic

24 Cherry Grape Tomatoes cut in half length wise


1 small jar Organic Vegan Pesto

Herbs: Fresh Thyme, Oregano, Chives, Parsley diced finely

5 Bell Peppers de-stemmed and seeded


<3 Wash peppers and cut stems off the tops, remove seeds and set in slightly oiled pan.
<3 Cook Quinoa, 2:1 ratio, rinse, and add to water, simmer for 15 minutes, taste for doneness. Add a pinch of salt. Set aside.

<3 TOMATO SAUCE: In iron pan add EVOO, saute 1/2 shallot, 2 cloves garlic and add tomatoes. Stir frequently until browned, add 1/4 cup Vermouth on high heat and reduce, add 1/4 cup water, add herbs, and salt and simmer for 5 minutes.

Preheat oven to 450 degrees.
<3 VEGGIES: Saute shallot, 2 cloves garlic, add carrots, corn, and stir frequently approximately 10 minutes, add kale leaves stirring until light green. Add tomatoes and Quinoa and mix together. Salt if needed.

Add mixture 1/2 full with Veggies, add a chunk of Miyoko’s Kitchen Garlic Herb vegan cheese. And a large dollop of vegan Pesto. Cover with veggie mixture and cheese on top.

Cover the peppers with foil and bake for 15 minutes. Add Pesto on the top and garnish with fresh herbs and serve.

My mother used to make stuffed peppers with Italian Sausage and Rice, I could have always done the yummy Field Roast Italian Sausage and added Tomato Sauce, but wanted something healthier, the quinoa, cheese and pesto, with crunchy veggies did the trick.

Perfect healthy summer dish that highlights the flavors with creamy richness of the cheese and pesto, and crunchy corn and carrots, such a great mixture. Nourishing whole foods that satisfy. Hope you enjoy as much as we did! Absolutely delicious!

Leave a Comment