Vegan Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Spread 6 ½ tbsp (100 ml) tomato sauce in the baking dish. Stand the prepared peppers upright in the sauce, cover with foil, and bake at 190°C for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 100.0 ml Tomato Sauce

   Cookware: aluminum foil, baking dish, Chef Knife, cutting board, oven

3. Step 3

   Combine the quinoa, vegetable broth, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and simmer until the liquid is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 170.0 gr Quinoa, 2.0 gr Salt, 360.0 ml Vegetable Broth

   Cookware: fine mesh strainer, saucepan

4. Step 4

   Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff it with a spoon.

   Timer: 5 min (fixed)

   Cookware: saucepan, wooden spoon

5. Step 5

   Heat the olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

6. Step 6

   Add the garlic, cumin, smoked paprika, and oregano. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 12.0 gr Garlic, 3.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the black beans, tomatoes, corn, remaining ⅝ tsp (4 gr) salt, and black pepper. Cook over medium heat until the mixture is hot and slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 2.0 gr Black Pepper, 200.0 gr Canned Tomato, 120.0 gr Corn, 4.0 gr Salt

   Cookware: large skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat. Fold in the cooked quinoa, lime juice, and cilantro.

   Ingredients used: 15.0 gr Cilantro, 15.0 ml Lime Juice

   Cookware: large skillet, wooden spoon

9. Step 9

   Spoon the filling into the par-baked pepper shells and pour the remaining 9 ½ tbsp (150 ml) tomato sauce around them. Cover and bake at 190°C.

   Timer: 20 min (fixed)

   Ingredients used: 150.0 ml Tomato Sauce

   Cookware: aluminum foil, baking dish, oven, wooden spoon

10. Step 10

    Remove the foil and bake at 190°C until the peppers are tender and the filling is lightly browned. Rest for 5 minutes before serving.

    Timer: 15 min (fixed)

    Cookware: baking dish, oven