/gheeː peaː teaː/
Servings: 4 | 1 minutes | 350 kcal
Stuffed bell peppers have been a popular dish in various Mediterranean cuisines for centuries. This vegan version combines traditional flavors such as basil, oregano, and parsley with healthy plant-based ingredients.
This dish is perfect for sharing at dinner parties, as the colorful bell peppers make for an eye-catching presentation. You can also customize the filling to suit your own tastes or accommodate different dietary preferences.
Ingredients
- 4 large bell peppers, assorted colors
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup chopped spinach
- 1 cup cooked chickpeas
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Instructions
- Preheat oven to 350°F (175°C).
- Cut off the tops of the bell peppers, remove the seeds and membranes, and set aside.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and fluffy.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic, diced tomatoes, chopped spinach, chickpeas, dried basil, dried oregano, salt, and black pepper. Cook for about 5 more minutes, stirring occasionally.
- Stir the cooked quinoa into the skillet. Add the fresh parsley and fresh basil, and mix until combined.
- Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
- Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let cool slightly before serving.