4large assorted color bell peppershalved lengthwise and seeds removed
1cupuncooked quinoarinsed and drained (170 g)
2cupsvegetable broth500 mL
1tablespoonextra virgin olive oil15 g
1small red oniondiced
3clovesgarlicminced (12 g)
2teaspoonsdried oregano
1teaspooncumin
1teaspoonpaprika
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
15 0z can diced tomatoes
2tablespoonstomato paste40 g
15ozcan cannellini beansdrained and rinsed
1/2cuppitted and chopped kalamata olives90 g
2tbsplemon juice
2tspfresh lemon zest
2ouncesdairy-free fetacrumbled (1/3 cup, 56 g)
1/2cuppacked fresh-leaf parsleyminced and divided (20 g)
1/4cupchopped walnuts28 g
Instructions
Preheat oven to 350°F and grease a large baking dish or baking sheet with cooking spray or oil. Arrange the peppers in the baking dish and set aside.
Place the quinoa and vegetable broth in a medium sauce pot. Bring to a boil then stir, reduce to a simmer, cover and cook until liquid is fully absorbed, about 15 minutes. Remove the lid and fluff with a fork.
Meanwhile, add the olive oil to a large skillet over medium heat.
Once hot, add the onion and sauté for 3 minutes until slightly softened.
Add the garlic and spices to the skillet, stir and cook until fragrant, about 1 minute.
Add the diced tomatoes and tomato paste, stir to combine and cook an additional 3-5 minutes until most of the liquid from the diced tomatoes is cooked off.
Turn off the heat and set aside.
Place the cannellini beans, olives, lemon zest, lemon juice, feta and ¾ of the minced parsley in a large bowl.
Add the mixture from the skillet and the cooked quinoa. Mix until full combined. Taste and season with salt and pepper.
Spoon the mixture into the halved peppers and place on the prepared baking dish.
Cover the dish loosely with aluminum foil and bake for 25 to 35 minutes depending on how crisp you like the peppers.
Remove from the oven, top the chopped walnuts, reserved minced parsley and additional crumbled vegan feta, if desired.
Notes
Refrigerate peppers in an airtight container for up to 4 days. Reheat leftovers in a baking dish in the oven at 350F. Freeze them in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.