Vegan Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 200°C. On the cutting board, halve the bell pepper lengthwise and remove the seeds with the chef's knife.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board, oven — preheat

2. Step 2

   Bring the water to a boil in the saucepan over high heat; it should be visibly bubbling before the quinoa is added.

   Timer: 5 min (scalable)

   Parallel with step: 1

   Ingredients used: 360.0 ml Water

   Cookware: saucepan — high heat

3. Step 3

   Stir the quinoa into the boiling water, reduce to medium-low heat, and cook for 15 minutes until the water is absorbed and the quinoa is tender with visible spirals.

   Timer: 15 min (scalable)

   Ingredients used: 170.0 gr Quinoa

   Cookware: saucepan — medium-low heat, wooden spoon

4. Step 4

   While the quinoa simmers, heat 20.0 ml of the olive oil in the skillet over medium heat. Add the onion and garlic and sauté for 6–8 minutes, stirring with the wooden spoon, until softened and fragrant.

   Timer: 8 min (scalable)

   Parallel with step: 3

   Ingredients used: 12.0 gr Garlic, 20.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet — medium heat, wooden spoon

5. Step 5

   Add the black bean, diced tomato with its liquid, corn, cumin, chili powder, and salt to the skillet, then stir in the cooked quinoa from the saucepan. Simmer over low heat for 6 minutes until the mixture is hot and thickened, then transfer it to the mixing bowl.

   Timer: 6 min (scalable)

   Ingredients used: 240.0 gr Black Bean, 5.0 gr Chili Powder, 150.0 gr Corn, 4.0 gr Cumin, 400.0 gr Diced Tomato, 4.0 gr Salt

   Cookware: mixing bowl, saucepan, skillet — low heat, wooden spoon

6. Step 6

   Arrange the bell pepper halves cut-side up in a 23 x 33 cm baking dish and coat them with the remaining 10.0 ml of the olive oil. Spoon the filling from the mixing bowl into the pepper halves, mounding it evenly.

   Ingredients used: 4.0 piece Bell Pepper, 10.0 ml Olive Oil

   Cookware: baking dish, Chef Knife, mixing bowl, wooden spoon

7. Step 7

   Bake the stuffed peppers in the oven at 200°C for 30 minutes, until the peppers are tender when pierced and the filling is hot with lightly browned edges.

   Timer: 30 min (scalable)

   Cookware: baking dish, oven — bake