AuthorTeam Nafsika
RatingDifficultyBeginner

Eating a healthy plant-based meal doesn’t have to be hard. Here are fun and colorful Quinoa Stuffed Peppers! 🌶 Easy quinoa with black beans and corn is stuffed into these pretty pepper packages for an awesome healthy meal! ❤️ We can’t believe how quickly they come together for dinner, especially if you get the already riced cauliflower at the grocery store. So. Easy!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
1

If you are using whole cauliflower, wash, chop off the florets and place in food processor. Pulse, creating cauliflower “rice”. Set aside 3 cups of cauliflower rice. (If you can, get the already riced cauliflower in the produce section, most grocery stores carry it now)

2

Now add the walnuts and mushrooms to the food processor. (Alternately, you can chop these until they are in small pieces.) Pulse a few times until they are a similar consistency as the cauliflower. Don’t over process or you will have a paste.

3

Heat a large pan (cast iron preferred) over medium heat. Add the water/vegetable broth, and saute the onion and garlic for 2-3 minutes, until translucent.

4

Now add the cauliflower, walnuts, mushrooms, chipotles and adobo sauce, cumin, smoked paprika and salt. Stir until well combined. Continue to cook over medium heat, stirring frequently for 15-20 minutes.

5

Remove from heat and serve in tortillas of your choice (or use in a burrito bowl) and choose your toppings: lettuce, tomatoes, Nafsika’s Garden vegan cheese shreds, non-dairy sour cream, avocado slices and/or salsa.
Enjoy!

Ingredients

Directions

1

If you are using whole cauliflower, wash, chop off the florets and place in food processor. Pulse, creating cauliflower “rice”. Set aside 3 cups of cauliflower rice. (If you can, get the already riced cauliflower in the produce section, most grocery stores carry it now)

2

Now add the walnuts and mushrooms to the food processor. (Alternately, you can chop these until they are in small pieces.) Pulse a few times until they are a similar consistency as the cauliflower. Don’t over process or you will have a paste.

3

Heat a large pan (cast iron preferred) over medium heat. Add the water/vegetable broth, and saute the onion and garlic for 2-3 minutes, until translucent.

4

Now add the cauliflower, walnuts, mushrooms, chipotles and adobo sauce, cumin, smoked paprika and salt. Stir until well combined. Continue to cook over medium heat, stirring frequently for 15-20 minutes.

5

Remove from heat and serve in tortillas of your choice (or use in a burrito bowl) and choose your toppings: lettuce, tomatoes, Nafsika’s Garden vegan cheese shreds, non-dairy sour cream, avocado slices and/or salsa.
Enjoy!

Vegan Quinoa Stuffed Peppers! 🌶