Protein Packed Vegan Stuffed Peppers

Cover
50m
30m
Main
Vegan, Vegetarian, Whole Food, Plant-Based
Stuffed peppers are a vegan classic and these are packed with proteins from tofu, chickpeas and quinoa. Serve them with bread or mashed potatoes.

Ingredients

Servings:6
onion
1 
garlic
3 cloves
carrots
2 
celery
1 stalk
zucchini
1 medium
olives
any kind you like
10 pieces
smoked tofu
200 g
quinoa
1 cup
chickpeas
220 g
canned chopped tomatoes
400 g
salt
1 tsp
onion powder
1 tsp
garlic powder
12 tsp
dried basil
1 tsp
dried thyme
1 tsp
pepper
small peppers
the amount of peppers depends on their size and the size of your baking dish
17 

Steps

9 steps
1
Cook quinoa according to package instructions. I cook it with 2.5x amount water and for ca. 15-20 minutes.
2
Process onion, garlic, celery, carrots, zucchini, olives and tofu in a food processor. If you don't have one, chop everything finely and crumble the tofu.
3
Cook all veggies in a large pan for cca. 10 minutes.
4
Add cooked quinoa and cooked chickpeas.
5
Add canned chopped tomatoes and spices. Cook for a few more minutes.
6
Remove tops from the peppers. Right after removing the top, place the pepper in the baking dish. This way you'll clean as many peppers as can fit in the dish. You'll need a baking dish that's deep enough to fit the peppers, since they should be covered with foil while they're in the oven.
7
Preheat the oven to 180C.
8
Add filling to each pepper. It's possible that you'll have leftover filling, depending on the size and number of peppers you used. You can just spread it around the peppers or use it as a side dish in another meal.
9
Cover with aluminum foil and bake for cca. 50 minutes. The peppers should be soft and easily pierced with a fork.
Jun 18th 2022