Built around healthful quinoa, holiday dressing flavors come alive with the blend of spices, apple and bell pepper.

Vegan and Gluten-Free Quinoa-Stuffed Peppers

In a medium saucepan, bring vegetable stock, apple cider and fennel seed to a boil over medium-high heat. Add quinoa, cover and return to a boil. Simmer, covered, until all liquid is absorbed, about 15 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Saut&#233; celery, onions, apples, salt and black pepper for 5 minutes or until slightly softened. 

Combine quinoa and saut&#233;ed vegetables. Stir in cranberries, pecans, thyme and sage. Spoon into bell peppers and place in a baking dish.

Bake for 30 to 35 minutes or until peppers are tender and stuffing is heated through. Serve garnished with fresh thyme.