Protein Packed Vegan Stuffed Peppers
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 | 1⁄2 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