Vegan, easy recipe for gluten-free stuffed peppers with rice, quinoa and zucchini
If you follow my blog and my recipes, you will know I love stuffed everything! I often make stuffed peppers or zucchini. I’ve sometimes made stuffed eggplants at home as well. Basically, we love any vegetable that can be filled with delicious, hearty stuffing!
Usually we make stuffed peppers mostly. So, today I used a twist and made an incredibly delicious dish – this is my gluten-free stuffed peppers with rice, quinoa and zucchini!
In today’s recipe I want to show you a little trick I use in my all-time favorite recipe for gluten-free stuffed peppers with rice, quinoa and zucchini.
Scroll down for video of me making these delicious stuffed peppers!
So, without further ado – let’s get started with this delicious, heart-warming, amazingly spicy recipe for gluten-free stuffed peppers with rice, quinoa and zucchini!
- About 8 medium-sized hollowed-out raw red peppers (mine were frozen so they don’t look so fresh, but still delicious)
- Optionally – 4-5 roasted red peppers with skin removed after roasting
- Green onions, chopped
- Dill, chopped
- One zucchini
- Three-four tablespoons extra virgin olive oil
- Half a cup of tomato salsa
- One cup veggie stock of choice
- One cup white rice
- Half a cup mixed quinoa
- Dry veggie herb mix
- Salt to taste
- Start by making the stuffing. First I chop the veggies – green onions, dill, zucchini in cubes and add in a skillet pan.
- Add olive oil, herbs and spices and salt to taste
- Sautee the veggies over medium heat for 5-6 minutes.
- Add tomato salsa and sautee for additional 2-3 minutes
- Now add the rice and quinoa. Stir well.
- Pour the veggie stock and water. Depending on how thick you want your stuffing to be, you can add various amounts of water to rice ratio. I use 4:1 water:rice. I’ve found out that any less water and my stuffed peppers turn out to be very dry on the second day.
- Let the stuffing broil for about 25 minutes over low heat. When the rice is cooked through, remove it from heat.
- I leave my stuffing a bit runny. The rice soaks up additional water after that and the stuffing gets cooled down and in perfect consistency.
- Pre-heat your oven to medium. Grease a medium-sized baking dish.
- Optionally, layer it with roasted red peppers as shown in my video.
- Stuff your raw red peppers one by one and adjust in the baking dish.
- If there is any extra stuffing, spread it under the stuffed peppers. Or you can cover them with the leftovers. I did both because I made a lot of stuffing.
- Bake for 40-45 minutes on low heat.
This is my amazingly delicious vegan gluten-free stuffed peppers recipe with zucchini, rice and quinoa!
What is your favorite recipe for stuffing? Share in the comment section below!