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!

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