Quinoa Stuffed Sweet Peppers

Quinoa- and tofu-stuffed sweet peppers are a protein-packed appetizer or light lunch that also presents well if you have company over for a vegan meal. Sweet peppers are often sold in multi-color packs that include red, yellow, and orange peppers, which increase the eye-appeal of this easy vegan recipe.
Quinoa- and tofu-stuffed sweet peppers are a protein-packed appetizer or light lunch that also presents well if you have company over for a vegan meal. Sweet peppers are often sold in multi-color packs that include red, yellow, and orange peppers, which increase the eye-appeal of this easy vegan recipe.

Quinoa Stuffed Sweet Peppers

Makes 15 appetizers

Ingredients:

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• 1/2 cup quinoa

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• 1 cup vegetable broth

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• 1 (12-ounce) block of firm tofu, pressed, drained, patted dry

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• 3 tablespoons minced white onion, soaked in ice water for 10 minutes

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• 1 tablespoon apple cider vinegar

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• 1 tablespoon agave

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• 1 tablespoon finely grated orange zest

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• 1 tablespoon minced fresh Mexican oregano

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• Salt and freshly ground black pepper to taste

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• 15 sweet peppers (each about 3 inches long)

Directions:

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1. Cook quinoa in vegetable broth according to package directions.

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2. Meanwhile, in a large bowl, crumble tofu and stir in onion, vinegar, agave, orange zest, and oregano.

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3. Add quinoa to tofu mixture and season with salt and pepper. Set aside.

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4. Slice the stem end off each pepper and remove seeds.

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5. Blanch peppers in a large pot of salted boiling water. They should be just softened and not mushy. (This step is optional.)

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6. Fill each pepper with quinoa mixture.

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7. Serve immediately or refrigerate for up to 1 day. Let come to room temperature to serve.

More easy vegan appetizer recipes!