Vegan Sausage and Quinoa Stuffed Peppers
Vegan Sausage and Quinoa Stuffed Peppers
Be the first to rate this
![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time45 min![Servings]()
PortionsPortions 4![Difficulty]()
DifficultyMedium
Ingredients
- 1 cup water
- 1/2 cup quinoa
-
2 tablespoons + 1/2 teaspoon Country Crock Plant Butter Tub with Olive Oil, divided
![olive oil spread]()
- 4 bell peppers, cut in half and core removed
- 1 small white onion, chopped
- 1 garlic clove, finely chopped
- 8 ounces vegan sausage links, sliced 1/2'' thick
- 1 small tomato, chopped
- 1 cup Violife 100% Vegan Just Like Cheddar Shreds, optional
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 350 degrees F.
- Combine water, quinoa, and 1/2 teaspoons Country Crock® Plant Butter in a small pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
- Meanwhile, add 1 tablespoons Plant Butter to a large pan set over medium heat. Sauté onions and garlic until translucent, about 3-5 minutes. Add vegan sausage to pan and cook until heated through. Add tomato and cooked quinoa, and stir to combine. Set aside.
- Prepare bell peppers by cutting in half lengthwise, and scrape out seeds and white membrane using a spoon. Melt remaining Plant Butter and drizzle over peppers. Place peppers, cut side up, on baking sheet.
- Scoop quinoa mixture into peppers. Sprinkle Violife® Just Like Cheddar shreds on top, and bake for 20-25 minutes, or until peppers are fork tender.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
