Veggie Stuffed Bell Peppers
These vegan stuffed bell peppers are packed with flavour, veggies and protein, an easy go-to summer meal!
Ingredients
4 bell peppers
1/2 cup quinoa, uncooked
1 onion, finely chopped
2 cloves garlic, finely chopped
2 small tomatoes, chopped
1-2 small courgettes, chopped
1/2 cup of chickpeas (canned)
2 tablespoons olive oil
Salt, pepper & paprika
Optional: Spring onions
Instructions
1. Preheat the oven to 200°C (400°F).
2. Chop the onion, garlic cloves, tomatoes and courgettes.
3. Slice the peppers in half and remove the seeds. Place peppers face up on a baking sheet and set aside.
4. Cook the quinoa.
5. While the quinoa is cooking, heat the oil in a pan over medium-high heat. Add the onion and saute for 3 minutes. Add the garlic, and stir for another minute. Then add the courgettes for another 2 minutes. Turn off the heat.
6. In a bowl, combine the cooked quinoa, chickpeas, courgettes with onions & garlic, and tomatoes. Season with salt, pepper and paprika. Stir to combine.
7. Spoon quinoa mixture into the red peppers until they are full, then bake the peppers for 20-25 minutes, or until the peppers are soft. Remove from the oven and serve.
Optional: Top peppers with spring onions.
8. Enjoy!
