Tofu and Quinoa Stuffed Peppers
These vibrant stuffed bell peppers are filled with a hearty mixture of seasoned tofu crumbles quinoa and kidney beans for a complete and colorful plant-based meal. Each pepper half contains over 22g of protein making it one of the most satisfying vegan dinners you can make.
Colorful bell peppers stuffed with a high protein blend of tofu quinoa and kidney beans.
Nutrition per serving
Ingredients
Protein
Base
Vessel
Sauce
Spices
Instructions
Prepare the Peppers
Preheat oven to 190 degrees Celsius. Halve bell peppers lengthwise and remove seeds then place them cut side up on a large baking dish. Drizzle lightly with oil and bake empty for 10 minutes.
Cook the Filling
In a skillet over medium heat cook crumbled tofu for 5 minutes until it releases moisture. Add kidney beans tomato paste smoked paprika and a pinch of salt then stir well for 2 more minutes.
Combine Filling
Remove skillet from heat and fold in cooked quinoa until everything is evenly combined. Taste and adjust seasoning to your preference before stuffing the peppers.
Stuff and Bake
Spoon the filling generously into each pre-baked pepper half pressing down firmly to fit as much as possible. Return to oven and bake at 190 degrees Celsius for 20 to 25 minutes until peppers are tender.
Substitutions
Common mistakes
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