Dairy-Free Stuffed Peppers Recipe

Picture a cozy family dinner table where everyone is gathered around, eagerly anticipating the first bite of a wholesome and delicious meal. Our Dairy-Free Stuffed Peppers Recipe is just that—a delightful dish that unites vibrant colors, nutritious ingredients, and mouthwatering aromas. Ideal for a seasonal family gathering or a creative weekday dinner, this recipe is special because it combines the comforting, familiar taste of roasted peppers with a fresh, dairy-free twist. You’ll love how this dish brings everyone together and caters to varied dietary preferences without compromising on flavor.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
5. Add cherry tomatoes, zucchini, and corn to the skillet. Season with ground cumin, paprika, salt, and pepper. Cook for 5-7 minutes, or until the vegetables are tender.
6. Stir in the cooked quinoa and mix well to combine all the ingredients. Remove from heat and add fresh parsley.
7. Stuff each bell pepper with the quinoa mixture, pressing down lightly to pack the filling.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil.
9. Bake in the preheated oven for 30 minutes, or until the peppers are tender and slightly charred on the edges.

Helpful Tips

• For a Mediterranean twist, add a handful of chopped olives and a sprinkle of dried oregano to the filling.
• If quinoa is not available, you can substitute with brown rice or couscous.
• To save time, prepare the stuffing mixture a day ahead and refrigerate. Simply stuff the peppers and bake when ready.

Storage Instructions

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Pairings

This Dairy-Free Stuffed Peppers Recipe pairs wonderfully with a fresh green salad and a light vinaigrette. For a complete meal, serve with a side of crusty bread and a glass of chilled herbal iced tea.

At Zynahz, our mission is to bring joy and creativity into the kitchen, fostering family bonds through the love of cooking. We hope you are inspired to try out this delightful Dairy-Free Stuffed Peppers Recipe and share your delicious results with us. Spread the joy of cooking by sharing this recipe with friends and family. Don’t forget to explore more wonderful recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest tips and inspirations. Happy cooking!