Thursday, October 24, 2013

Calzone Stuffed Peppers

Developing this recipe took the combined creative forces of both Troubadour and I.  A bit of trial and error, but we are happy with the finished product. 

* For a gluten free version substitute a few drops of liquid smoke in place of the Tofurky pepperoni slices.


1-1/2 cups Quinoa,
2-1/4 cups Water
1 cup Tomato Sauce
1 tsp Fennel Seeds
1 Tbsp Herbs d'Provence
1 tsp minced Garlic
1 cup fresh baby Spinach, coarsely chopped
1 cup chopped Mushrooms
1/2 Red Pepper, diced
2-3 Green Onions, sliced
8 slices of Tofurky Pepperoni, quartered (or a few drops of liquid smoke)
4-6 Green Peppers depending on size
Daiya or other vegan cheese shreds for topping


1.  Preheat oven to 350˚F (176.6˚C).

2.  In large saucepan, bring water and quinoa to a boil.  Reduce heat, cover, and simmer for 15 minutes until done.  Set aside and let rest for 5 minutes.

3.  While quinoa is cooking, wash, halve, and clean out the insides of the green peppers.  Place in shallow baking dish and set aside.

4.  When quinoa has rested, mix in tomato sauce, fennel seeds, herbs d'provence, garlic, spinach, mushrooms, red pepper, green onions, and vegan pepperoni.

5.  Stuff green peppers with quinoa mixture making sure to mound the mixture.  Sprinkle with Daiya.  I used mozzarella Daiya.  Cheddar and pepper jack also work well.

(Half of the peppers ready for the oven)
6.  Bake at 350˚ for 25-30 minutes or until peppers are desired doneness.  We don't like them too soft so the time worked well for us.  If they aren't quite soft enough, pop them in the microwave for two minutes to soften them.


** This recipe also makes a good casserole.  Although the presentation lacks something to be desired, the flavor is good.  To make into a casserole - mix the cooked quinoa with the tomato sauce and herbs, garlic, and fennel seeds.  Spread into greased casserole dish and top as you would a pizza.  Spread a few extra tablespoons of tomato sauce and layer the pepperoni, green onions, mushrooms and red pepper.  Top with cheese and bake 25 minutes.

- Bon Appetit

"  So long as you have food in your mouth, you have solved all questions for the time being." - Frank Kafka


  1. Brilliant! Thanks also for the gluten free variety. I know now what I am having for supper tomorrow, only with orange peppers as I like them better.

    1. I prefer red peppers, but the green ones are always a lot less expensive.