Spicy Almond Milk Italian Stuffed Bell Peppers
🌟Main ingredient:Almond milk
✨secondary ingredients: almond-milk and almond-milk
⏱️Cooking time: 240 minutes
🌶️Spice level: Very spicy
👨👩👦👦Number of diners: 4-8 Dinners
Ingredients
1
cup
almond
milk
3
Bell
peppers
1
cup
cooked
quinoa
1/2
cup
chopped
tomatoes
1/4
cup
chopped
onion
2
cloves
garlic,
minced
1
tsp
Italian
seasoning
1/2
tsp
red
pepper
flakes
Salt
and
pepper
to
taste
1/4
cup
grated
vegan
cheese
Chopped
parsley
for
garnish
Cooking steps
Preheat the oven to 350°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet, sauté the onion and garlic in a little olive oil until soft.
Add the cooked quinoa, chopped tomatoes, Italian seasoning, red pepper flakes, salt, and pepper to the skillet and mix well.
Pour in the almond milk and stir until everything is combined and heated through.
Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
Sprinkle vegan cheese on top of each stuffed pepper.
Cover the dish with foil and bake in the oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.
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