Stuffed vegetables are always a good choice and are super popular in a plant-based diet. Here is a simple recipe in which I have stuffed peppers with a delicious quinoa mixture. The dish can be prepared in the oven or in a hot air fryer. In summer, it is also ideal for barbecues. Have fun trying them out!
Put the quinoa in a pan with double the amount of water. Bring to the boil, then reduce the heat and simmer for about 15 minutes until the water is completely absorbed and the quinoa is cooked.
Remove the quinoa from the heat and leave to cool.
Prepare the peppers
Wash and halve the peppers. Remove the seeds and the white inner skins. Put the peppers to one side.
Prepare the filling
Peel and finely chop the garlic cloves. Peel and finely dice the onion.
Rinse and drain the kidney beans and corn.
Place the cooled quinoa, kidney beans, corn, onions and garlic in a bowl and mix well.
Add the vegan cream cheese, tomato purée, smoked paprika, salt and pepper and mix well until smooth.
Stuffing peppers
Fill the prepared peppers with the quinoa mixture. Place the stuffed peppers in a baking dish.
Sprinkle the vegan sprinkled cheese evenly over the stuffed peppers.
Bake and enjoy
Place the baking dish in a preheated oven (180°C fan oven) and bake the peppers for about 25-30 minutes until they are soft and the cheese has melted.
Remove the stuffed peppers from the oven and garnish with fresh basil. Serve immediately and enjoy!
Nutrition
Nutrition Facts
Stuffed peppers
Amount per Serving
Calories
469
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Cholesterol
0.4
mg
0
%
Sodium
183
mg
8
%
Potassium
542
mg
15
%
Carbohydrates
71
g
24
%
Fiber
11
g
46
%
Sugar
2
g
2
%
Protein
16
g
32
%
Vitamin A
715
IU
14
%
Vitamin C
2
mg
2
%
Calcium
119
mg
12
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
