Vegan Tomato and Mushroom Stuffed Zucchinis and Peppers
Posted by Norah Ashley
Tomatoes, Dried Thyme, Olive Oil, Zucchini, Cloves Garlic, Onion, Red Pepper Flakes, Bell Peppers, Salt, Dried Oregano, Quinoa, Mushrooms, Black Pepper, Paprika
Easy Plant Based Recipes For Eating Well, Shipped Right to Your Door
Vegan Tomato and Mushroom Stuffed Zucchinis and Peppers Recipe
This Vegan Tomato and Mushroom Stuffed Zucchinis and Peppers recipe is a delicious and healthy way to get your daily vegetables. Quinoa, mushrooms, and tomatoes combine to create a rich and satisfying flavor, while zucchini and peppers add a beautiful and nutritious presentation.
Ingredients
- 1 cup diced tomatoes
- 1/4 teaspoon dried thyme
- 1 tbsp olive oil
- 2 zucchini
- 2 cloves garlic, minced
- 1/4 cup chopped onion
- 1/4 teaspoon red pepper flakes
- 2 bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/2 cup cooked quinoa
- 1 cup chopped mushrooms
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Time Needed
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Instructions
- Preheat the oven to 375°F.
- Scoop out the seeds and flesh from the zucchinis and bell peppers to make a cavity for the stuffing.
- Sauté the onion and garlic in olive oil in a skillet over medium heat until the onion is translucent.
- Cook until the mushrooms are tender, about 5 minutes.
- Cook for a few minutes after adding the diced tomatoes and seasonings to the skillet.
- Stir in the cooked quinoa in the skillet.
- Stuff the quinoa mixture into the zucchinis and bell peppers.
- Cover the stuffed vegetables in a baking dish with foil.
- Bake the vegetables for 25-30 minutes, or until tender.
- Remove the foil and bake for 5-10 minutes more, or until the tops are lightly browned.
- Serve immediately and enjoy.
Vegan Accessories
Nutritional Yeast Flakes - Vegan Cheese Substitute
Vegan Recipes
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Vegan Kale Salad with Tomatoes Recipe
