Quinoa Mini Pepper Appetizers

Quinoa Mini Pepper Appitizers
Quinoa Mini Pepper appetizers

I made these for the Superbowl on Sunday and they came out great.  Usually I’ll test out a recipe that I’ve created a few times before I post, but this one was a winner right from the start.   The best part was my non-vegan family members gobbled them up!

Quinoa Mini Pepper Appetizers

Makes 36 mini appetizers


1/4 cup organic red quinoa

1/4 cup organic white quinoa

1 cup organic vegetable broth

18 mini peppers

1/2 cup organic black beans

1 cup chopped organic baby spinach

1/2 cup Daiya Cheddar shreds ( vegan cheddar)

2/3 cup organic prepared spaghetti sauce

1/4 cup vegan parmesan


Cook the quinoa in the vegetable broth according to the package directions.  While the quinoa is cooking bring a pot of water to a boil and cook the mini peppers for 3 minutes.

18 mini peppers
18 mini peppers

Drain and cool the peppers.  Cut peppers in 1/2, remove seeds and place on foil lined cookie sheet.

Mini pepper filling
Mini pepper filling

In a large bowl, place the cooked quinoa, black beans, spinach, Daiya cheddar shreds, and the spaghetti sauce.  Mix everything together except the parmesan cheese.  Spoon the filling onto the par-cooked peppers.  Sprinkle the parmesan cheese over the peppers.  Bake at 350 for 35 minutes.

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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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