We Cook! Mill’s Tavern Vegan Stuffed Bell Peppers with Quinoa and Marinara Sauce

by Edward Bolus, executive chef, Mill’s Tavern Restaurant, Providence

Vegan Stuffed Bell Peppers with Quinoa and Marinara Sauce (Serves 4):
Mill’s Tavern’s vegan stuffed bell peppers with quinoa and marinara sauce are a hearty and flavorful dish perfect for any meal. Packed with protein-rich quinoa and tender vegetables, they’re topped with a zesty marinara sauce for a satisfying and healthy meal!

INGREDIENTS:

For the Stuffed Bell Peppers:

• 4 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 small onion, finely chopped
• 2 medium carrots, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

For the Marinara Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
  

INSTRUCTIONS:

Prepare the Quinoa:

1. Rinse the quinoa under cold water.
2. In a medium saucepan, combine the quinoa and vegetable broth (or water).
3. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. Fluff with a fork and set aside.

Prepare the Marinara Sauce:

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the finely chopped onion and garlic, and sauté until softened.
3. Add the marinara sauce, dried oregano, dried basil, salt, and pepper.
4. Simmer for about 10 minutes, until the sauce is heated through, and flavors are well combined.
5. Set aside.

Prepare the Bell Peppers:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Lightly brush the outside of the peppers with olive oil.

Prepare the Stuffing:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the finely chopped onion, carrots, and minced garlic.
3. Sauté until the vegetables are tender.
4. In a large bowl, combine the cooked quinoa, sautéed vegetables, ground cumin, smoked paprika, salt, and pepper.
5. Mix well to combine.

Stuff the Bell Peppers:

1. Spoon the quinoa mixture into each bell pepper, packing it tightly.
2. Place the stuffed peppers in a baking dish.
3. Spoon some marinara sauce over the top of each stuffed pepper.

Bake the Stuffed Peppers:

1. Cover the baking dish with aluminum foil.
2. Bake in the preheated oven for about 30-35 minutes, until the peppers are tender.

Serve:

1. Remove from the oven and let cool slightly.
2. Serve the stuffed bell peppers with additional marinara sauce on the side.
3. Garnish with fresh parsley or cilantro, if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.