Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!)
These Cheesy Pumpkin Quinoa Stuffed Peppers are Vegan and Gluten Free but totally delicious!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons grapeseed oil
- 1/4 cup white onion (small diced)
- 1 garlic clove (minced)
- 2 tablespoons almond flour
- 1 1/4 - 1 1/2 cups almond milk
- 3/4 cup nutritional yeast
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- 1 teaspoon sage
- 1 teaspoon cinnamon
- ¼ teaspoon black pepper
- Pinch cayenne
- 1 cup pureed pumpkin
- 2 cups dinosaur kale (chopped)
- 1½ cups quinoa (cooked)
- 4 large bell peppers (with the tops cut off and seeds removed)
- 2 tablespoons amaranth (optional)
Instructions
- 1
Heat up two tablespoons grapeseed oil in a large heavy-bottom saucepan over medium heat. Sauté onions over medium heat until they start to brown, about 5 minutes) and then add in garlic and sauté for one more minute.
- 2
Add in almond flour to make a roux, and then add in almond milk, nutritional yeast, and Dijon mustard. Stir over medium heat until the sauce is thickened enough to coat the back of a spoon. If it seems too thick, add a little more almond milk.
- 3
Then add in salt, sage, cinnamon and black and cayenne pepper and stir, and mix in pumpkin, kale and quinoa and stir until kale wilts.
- 4
Fill the four peppers with the mixture and bake for 45-60 minutes until peppers are soft and filling is hot.
- 5
I topped mine with some toasted amaranth for crunch. To make, heat a heavy-bottom saucepan on the stovetop over medium heat. Add amaranth and stir until most of the grains have popped into white kernels, careful not to burn them. Serve hot!