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Vegetarian Recipe: Buffalo Quinoa Stuffed Peppers

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First of all, YUM. On Saturday night, I knew I wanted to whip up something healthy, as well as vegetarian. Triple bonus when the boyfriend is on board! I’m a lover of buffalo sauce, a lover of stuffed peppers, and a lover of quinoa. I had leftover goat cheese in the fridge, along with some celery, carrots, and scallions. It was time to create buffalo quinoa stuffed peppers! I’ll take you through the whole process, and scroll to the bottom for the full recipe.

Buffalo Quinoa Stuffed Peppers

First, cook your quinoa. I portioned this out for me and J, but having leftover quinoa on hand is a must. While it was cooking, I chopped up celery, carrot, spinach, and scallions and added to a skillet for sauteeing.

Buffalo Quinoa Stuffed Peppers 2

Now it’s buffalo time! To make it a bit creamier, add a touch of veganaise and mix well. Add to your veggies and stir well while turning heat to low. Take a half cup or so of quinoa out of the pot and mix with a splash of buffalo sauce, according to your spicy liking, along with a handful of crumbled goat cheese. Mix until the creaminess of the cheese to spread throughout the quinoa and then add it to your veggie mixture and mix some more.

Buffalo Quinoa

I  prepped two bell peppers ahead of time, so they were ready to go. I added the mixture scoop by scoop into the peppers until they were absolutely stuffed.

Buffalo Quinoa Stuff Peppers 3

Top with some parsley and a few extra scallions before digging in!

Buffalo Quinoa Peppers 4

Vegetarian Buffalo Quinoa Stuffed Peppers (serves 2)

  • 1 cup quinoa, dry
  • 2 bell peppers, tops removed- pick your color!
  • 3 Tablespoons plus a drizzle buffalo sauce
  • 1 Tablespoon Veganaise (optional)
  • 1 large carrot, chopped
  • 3 celery sticks, chopped
  • 3 scallions, chopped
  • handful of spinach, chopped
  • handful of parsley, chopped
  • handful of goat cheese, crumbled

Cook quinoa according to package

Preheat the oven to 350 degrees.

Saute chopped veggies for 5-7 minutes over medium-high heat, until cooked but with a good crunch remaining. Add in spinach, 3/4 of the scallions, and 3/4 of the parsley (save the rest for garnish)

Meanwhile, boil a pot of water and add the prepared bell peppers until softened, also 5-7 minutes.

Mix 3 tablespoons of buffalo sauce with 1 tablespoon of Veganaise for a little extra thickness. Add to veggies, return heat to low and mix.

Once the quiona is cooked, take half the amount, about 1 cup, and add to a separate bowl. Mix with a drizzle of buffalo sauce and the goat cheese, until you reach a creamy texture throughout.

Add the quinoa mixture to the veggie mixture. Place your peppers in a greased baking dish and stuff them with as much of the mixture you can fit! Top with a couple crumbles of goat cheese and bake for 10 minutes.



CHEERS to buffalo flavored vegetarian meals! Who said it was all for chicken?

  • Are you obsessed with buffalo sauce as much as I am?
  • Have you tried it in a vegetarian dish before?





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