Vegan Stuffed Peppers

These Vegan Stuffed Peppers are a delightful twist on a classic Greek dish, filled with a savory mixture of quinoa, vegetables, and aromatic spices. Packed with flavor and nutrition, they make for a wholesome and satisfying meal.

Ingredients

• Bell peppers - 2 large
• Quinoa - 100 grams (1/2 cup)
• Water - 240 ml (1 cup)
• Olive oil - 1 tablespoon
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Tomato - 1 medium, diced
• Spinach - 50 grams (2 cups, fresh)
• Kalamata olives - 50 grams, chopped
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Rinse the quinoa under cold water, then combine it with 240 ml of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until translucent, about 3-4 minutes.
5. Add the diced zucchini and cook for another 5 minutes until softened. Stir in the diced tomato, fresh spinach, and chopped olives, cooking until the spinach wilts.
6. Fluff the cooked quinoa with a fork and add it to the skillet along with chopped parsley, oregano, salt, black pepper, and lemon juice. Mix until well combined.
7. Stuff each bell pepper with the quinoa mixture, pressing down lightly to pack it in.
8. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from bell peppers and tomatoes.
• High in fiber and protein from quinoa and vegetables.

Tags