Vegan Quinoa Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   On the cutting board, use the chef's knife to halve the bell pepper lengthwise and remove the seeds, then finely dice the onion, mince the garlic, and chop the tomato.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board

3. Step 3

   Rinse the quinoa in the saucepan and drain the rinse water. Add the quinoa, water, and 2.0 gr of the salt to the saucepan; bring to a boil over high heat, then cover and simmer over low heat until the water is absorbed and the quinoa is tender.

   Timer: 18 min (scalable)

   Ingredients used: 170.0 gr Quinoa, 2.0 gr Salt, 360.0 ml Water

   Cookware: saucepan — high heat, then low heat

4. Step 4

   Heat the olive oil in the skillet over medium heat, then sauté the onion, garlic, tomato, cumin, and remaining 3.0 gr of salt until the onion is soft and the tomato has reduced, stirring with the wooden spoon.

   Timer: 10 min (scalable)

   Parallel with step: 3

   Ingredients used: 4.0 gr Cumin, 12.0 gr Garlic, 25.0 ml Olive Oil, 150.0 gr Onion, 3.0 gr Salt, 300.0 gr Tomato

   Cookware: skillet — medium heat, wooden spoon

5. Step 5

   Transfer the cooked quinoa and sautéed vegetable mixture to the mixing bowl and stir with the wooden spoon until evenly combined.

   Cookware: mixing bowl, saucepan, skillet, wooden spoon

6. Step 6

   Coat one 20 cm × 30 cm baking dish with 5.0 ml of olive oil, then place the eight bell pepper halves cut-side up in the dish.

   Ingredients used: 4.0 piece Bell Pepper, 5.0 ml Olive Oil

   Cookware: baking dish, Chef Knife

7. Step 7

   Spoon the quinoa mixture into the bell pepper halves, then bake at 190°C until the peppers are tender when pierced and the filling is hot throughout.

   Timer: 30 min (scalable)

   Cookware: baking dish, mixing bowl, oven — 190°C, wooden spoon