Stuffed bell peppers. Today’s perfect side dish for any simple weekly dinner. Healthy, full of vegetables and can be stuffed with almost any leftover vegetables.
* 6 bell peppers
* 200g. mushrooms, brown
* 1 zucchini
* 2 teaspoons of paprika
* 2 teaspoons of cumin
* 1 teaspoon of chili
* 3 cloves of garlic
* 1 onion
* 1 cup of quinoa
* 100g. vegan cheese
Preheat the oven to 175ºC (350ºF).
Cut off the top and rinse the bell peppers with water. Finely chop onion, garlic, mushrooms, and zucchini into small pieces. Fry the onions and garlic in olive oil over medium heat on a pan. Add the spices. Add the chopped vegetables. Cook the quinoa and mix with the vegetables until all stirred together.
Transfer the bell peppers into a baking dish and toss with the vegetables + quinoa. Add cheese, salt, and pepper on top.
Close the bell peppers with the “top” and bake for 20 mins. Remove the top from the bell peppers and bake for 10 more minutes, so the cheese turns out golden on top.