Stuffed Bell Peppers with Quinoa and Spinach

Ingredients

• 6 whole bell peppers
• 1 cup quinoa
• 3 cups spinach
• 1 medium onion
• 3 cloves garlic
• 1 cup tomato sauce
• 2 tablespoons olive oil
• 1 quarter cup nutritional yeast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 cups vegetable broth
• 1 tablespoon fresh basil

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

3. 3

   While the quinoa cooks, prepare the bell peppers. Cut the tops off the bell peppers and remove the seeds. Set aside.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

5. 5

   Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

6. 6

   Stir in the spinach and cook for 2-3 minutes until wilted.

7. 7

   In a large bowl, combine the cooked quinoa, sautéed vegetables, tomato sauce, nutritional yeast, salt, black pepper, and dried oregano. Mix well.

8. 8

   Stuff each bell pepper with the quinoa mixture, packing it tightly.

9. 9

   Place the stuffed peppers upright in a baking dish. Pour any remaining tomato sauce over the top of the peppers.

10. 10

    Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

11. 11

    Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.