Recipes in the world of Flavilo

Vegan Stuffed Bell Peppers with Quinoa served

Vegan Stuffed Bell Peppers with Quinoa

Vegan Stuffed Bell Peppers with Quinoa are a modern twist on the classic stuffed pepper recipe. The perfect pairing of quinoa and chickpeas ensures that the dish is nutritious and high in protein, while the fresh vegetables and smoked paprika add a unique flavor. This dish is an ideal choice for family lunches or gatherings with friends, and even those who weren't big fans of vegan food before will love it. When serving, the fresh parsley not only decorates but also makes the taste of the dish even fresher.

Prep Time 20 min
Preparation 30 min
Total 50 min
250 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Bell peppers
⭕ 150 g Quinoa
⭕ 150 g Chickpeas
⭕ 2 Tomatoes
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 2 tbsp Olive oil
⭕ 1 tsp Smoked paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 packet Fresh parsley

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    Preparation Steps

    1

    Wash the bell peppers, cut off the tops, and remove the seeds. Set the tops aside for later use.

    2

    Cook the quinoa according to package instructions, then let it cool. Meanwhile, dice the onion and tomatoes, and mince the garlic.

    3

    Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until softened. Add the chickpeas and diced tomatoes, then cook for 5 minutes.

    4

    Combine the cooked quinoa with the contents of the skillet. Season with salt, pepper, and smoked paprika. Stir in the chopped parsley.

    5

    Stuff the bell peppers with the quinoa mixture and replace the tops. Place them in a baking dish.

    6

    Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the bell peppers are tender but still hold their shape.

    7

    Garnish with fresh parsley before serving. Serve the stuffed peppers warm, with a side salad or fresh bread.