/gheeː peaː teaː/
Servings: 4 | 0 minutes | 325 kcal
The idea of stuffed vegetables has been around since ancient times, and it' a common dish in many cultures. This variation takes inspiration from the traditional stuffed peppers but uses quinoa and a variety of vegetables for a vegan twist.
This recipe came to me when I was in my experimental stage of cooking. I wanted to create something healthy, hearty, and full of flavor. The result is this delicious vegan stuffed bell peppers that has become a favorite in our family.
Ingredients
- 1 cups quinoa
- 4 pieces bell peppers
- 1 pieces onion
- 2 pieces garlic
- 2 cups spinach
- 1 cups tomato sauce
- 2 teaspoons olive oil
- 1 teaspoons salt
- 1 teaspoons pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the quinoa according to package instructions. Set aside.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and cook until soft and translucent.
- Add the spinach to the pan, and cook until wilted. Add the cooked quinoa and tomato sauce. Stir to combine. Season with salt and pepper.
- Spoon the quinoa mixture into each bell pepper until they are full. Place the stuffed peppers in a baking dish.
- Bake in the preheated oven for about 30 minutes, or until the bell peppers are tender. Serve hot.