Quinoa-Stuffed Peppers
- 48 min
- ≈ €3.24
- 2 servings
- Easy
bell pepper, black beans, and sweetcorn: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Equipment
- oven
- stove
Prepare
1
Halve and deseed bell pepper
Halve and deseed bell pepper. Heat the oven to 200°C.
Cook
2
Bring quinoa and tap water to the boil
Bring quinoa and tap water to the boil, cover and cook on low for 14–16 minutes; rest for 5 minutes.
3
Heat rapeseed oil and sauté onion for 4–5 minutes
Heat rapeseed oil and sauté onion for 4–5 minutes, stirring without letting them darken.
4
Mix quinoa
Mix quinoa, black beans, sweetcorn, tomato passata, onion, and nutritional yeast thoroughly in a large bowl, until evenly combined.
Finish
5
Fill bell pepper with the quinoa mixture
Fill bell pepper with the quinoa mixture, place in a baking dish and bake for 22–25 minutes, until tender and browned at the edges.
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