Serves: 4 | Prep Time: 25 mins | Cook Time: 45 mins | Total Time: 1 hr 10 mins
Nutrition per serving:
Calories per serving: 280 | Protein: 8g | Carbs: 45g | Fat: 10g | Sugar: 8g
Ingredients
For stuffing:
- 4 large bell peppers (mixed colors)
- 1 cup quinoa, rinsed
- 1 medium zucchini, diced
- 1 small red onion, chopped
- 2 garlic cloves, minced
- ½ cup sun-dried tomatoes (oil-packed), chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt & pepper to taste
For sauce:
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp oregano
- ½ tsp red pepper flakes (optional)
- 1 tbsp olive oil
Instructions
Preheat oven & Peppers
Preheat oven to 190°C (375°F). Cut tops off peppers, remove seeds, and place in a baking dish.
Sauté Veggies
Heat olive oil in a pan. Sauté onion and garlic for 2 mins. Add zucchini, sun-dried tomatoes, spices, and cook 5-7 mins until softened.
Mix filling
Combine cooked quinoa, veggie mixture, and ¼ cup chopped fresh parsley. Stuff peppers generously.
Bake
Pour ½ cup water into the baking dish. Cover with foil and bake 30 mins. Remove foil, bake 15 mins more until peppers soften.
Make sauce
While baking, simmer crushed tomatoes, tomato paste, oregano, and red pepper flakes in a saucepan for 10 mins.
Serve
Drizzle sauce over peppers. Garnish with fresh basil or vegan parmesan.
Note: Dig in and enjoy these vibrant, flavor-packed stuffed peppers—a wholesome vegan dish that brings a burst of color and heartwarming comfort to every bite!
