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
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 (12-ounce) block of firm tofu, pressed, drained, patted dry
- 3 tablespoons minced white onion, soaked in ice water for 10 minutes
- 1 tablespoon apple cider vinegar
- 1 tablespoon agave
- 1 tablespoon finely grated orange zest
- 1 tablespoon minced fresh Mexican oregano
- Salt and freshly ground black pepper to taste
- 15 sweet peppers (each about 3 inches long)
- Cook quinoa in vegetable broth according to package directions.
- Meanwhile, in a large bowl, crumble tofu and stir in onion, vinegar, agave, orange zest, and oregano.
- Add quinoa to tofu mixture and season with salt and pepper. Set aside.
- Slice the stem end off each pepper and remove seeds.
- Blanch peppers in a large pot of salted boiling water. They should be just softened and not mushy. (This step is optional.)
- Fill each pepper with quinoa mixture.
- Serve immediately or refrigerate for up to 1 day. Let come to room temperature to serve.