These Cheesy Pumpkin Quinoa Stuffed Peppers are Vegan and Gluten Free! Make sure to scroll all the way down for the Le Creuset Giveaway!
Are y’all ready to paaarty?? Pepper party of course! Instead of Jell-O shots and karaoke, this party is full of tasty red, orange and yellow bell peppers. But just as fun I swear! I’m working with the fine folks of Divemax to share some tasty pepper recipes along with some fellow bloggers, and share some awesome prizes that you can win!! The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that includes support for families of their workers, health care for all employees and a child-free environment. Neat-o, right? Makes you wonder about other peppers. I love cooking with peppers- they are versatile, chock full or nutrients, and colorful!
When I thought about pepper recipes, I immediately recalled one of the most popular recipes on WJWE: Cheesy Pumpkin Quinoa Stuffed Peppers. They are perfect for fall, a little spicy and super filling. Readers have been asking for a vegan, gluten-free version since I made the original. Well, ask and you shall receive! Bam! I used nutritional yeast, almond milk and almond flour and dare I say this is even tastier than the original? I dare! I even used kale instead of the original spinach to up to tastiness and healthiness factor. You’re welcome!
Heat up two tablespoons grapeseed oil 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. 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. Then add in seasonings and stir, and mix in pumpkin, kale and quinoa and stir until kale wilts.
Fill the four peppers with the mixture and bake for 45-60 minutes until peppers are soft and filling is hot.
I topped mine with some toasted amaranth for crunch. Serve hot!
There’s more where that came from! Check out all these tasty pepper creations for other bloggers.
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Poached Egg in a Bell Pepper by Food Snob 2.0
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!)
Ingredients
- 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
- 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.
- 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.
- 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.
- Fill the four peppers with the mixture and bake for 45-60 minutes until peppers are soft and filling is hot.
- 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!
**Giveaway!**
Win a Le Creuset 3 ½ quart Signature Braiser – a $240 Value – from Divemex by filling out the Rafflecopter below!
This giveaway is sponsored by Divemax. US and Canadian entries only.
awesome giveaway and yummy peppers
Thanks!
So I love this recipe, but even more, I love the name of your blog! 🙂
Thanks, Ari!
My kids love pumpkin this looks like another way to incorporate into their diet other than as a dessert. I will be making these for dinner on Sunday night for sure. I just might add some turkey sausage (?) or another protein for my husband.
Thanks, Pam! Ground meat would definitely be a tasty addition.
Looks like a good recipe. I’ve seen quite a few recipes using nutritional yeast, but have never tried using it.
It’s pretty tasty and does a great job of mimicking cheese!
I love every single ingredient in this recipe. I definitely have to try this out!
Thanks, Shaina! Let me know what you think!
These look amazing! I love all the colors. Thanks for sharing with the #PepperParty! I shared a bell pepper cocktail. Cheers.
Thanks! I can’t wait to try your cocktail to wash it all down!
My favorite ingredients in a stuffed bell pepper: Ground turkey, onions, yellow squash, corn, small pieces of broccoli, and small pieces of asparagus!! Can you say yum?!
Sounds delicious!
I like my peppers stuffed with hamburger, rice and tomatoes.
I love all of them, so hard to choose just one… but if I had to my favorite is any and all kinds of stuffed peppers! ok, still not ONE recipe. There’s so many ways to use bell peppers, how can I choose just one?
Oh my gosh Amy, these are so pretty. I love that you stuffed them with quinoa, the pumpkin is brilliant.
Thanks, Kim! The pumpkin really helps thicken it, making the stuffed peppers super filling and hearty 🙂
Amy, a fantastic creative recipe again. Pumpkin is full of vitamin A as you probably know. Is the cheesy from yeast?? I have never heard of nutritional yeast. So it is different than bread yeast??? Oy.
I’ve got to try this.
Thanks! Nutritional yeast is a deactivated yeast that tastes like cheese!
I love stuffed bell peppers with crumbled sausage, shredded potatoes, onions, and lots of mozzarella.
I love roasted bell peppers!
Love this recipe! My husband is Turkish and he makes stuffed peppers as well, but your version looks great too! Pinning!
Thanks so much, Melissa!
You had me at quinoa! LOVE these!
Thanks so much!
My fav recipe is roasted red pepper omelets!
Im looking at all these pepper recipes… and IM starting to get really hungry! lol
I am allergic to almonds, do you know what would be a good substitute for almond flour?
Do you want these to be gluten free?
Yes I would like these gluten free.
I think it would work with any gluten free flour! What do you normally use?