Stuffed bell peppers , a different way… (vegan, plant based, oilfree)

Actually everyone has his favorite meal? For a long time my husband wished stuffed bell peppers.

Former, we stuffed the peppers with ground meat. Today, there must be an alternative, which has to be taste really good even better than the meat stuffed ones. So I looked into my kitchen stock. Quinoa and millet catched immediately my eyes. These are perfect for stuffing. But only quinoa or only millet without something with, seemed boring to me. So I opened the fridge. Perfect we had for breakfast omelets I had still left vegetables, which I could directly use for the stuffing. I seasoned the whole stuffing like the ground meat before.

The end result was highly delicious and we just could not get enough of it. Well, I have cooked directly for two days 😉 What is great with stuffed peppers yes.

Do you actually cook in larger quantities?

I find it pretty pleasant if you are alone at home with two small children (2 years and 9 months)  you do not have to cook every day. Two toddlers keep me all the time on my toes so there is not so much time.  Although I love to try new recipes and spoil my loved ones with delicious dishes or baking goods. First of all I enjoy the time with my two kiddos which are growing too fast anyway. Faster than you want, the time is gone and you can spend more time to your hobby/hobbies.

I love to share my recipes with you, especially everyday meals with less effort. Which you can integrate into your stressful daily routine.

Let me know just how the stuffed peppers in Tomato sauce tasted for you. Leave a comment below or place your photos on Instagram or Facebook with the tag #veeatcookbake. I am happy to see your creations and to read from you.  Or pin it for later on Pinterest.

But now you get our new favorite recipe for stuffed bell peppers: 6 medium-sized – large peppers

 

• 6 peppers

Sauce:

• 800 ml of tomato passata
• 150 g of tomato
• 500 ml of water
• Salt, pepper, onion, garlic to taste

 

Stuffing:

• 100g quinoa, uncooked
• 100g millet, uncooked
• 100 g mushrooms, diced
• ½ Broccoli head, small cut
• ½ vegetable onion, diced
• 2 cloves of garlic, chopped
• 2 tbsp tomatoes
• Paprika sweet, sharp, smoked, salt, pepper for taste

 

1. Boil Quinoa and millet in a pan.
2. Meanwhile prepare the sauce. Put all the ingredients in a baking dish which is large enough. Season with the spices
3. Now put the onion and the garlic in a pot with some vegetable broth simmer until the onion are glassy. Add the small cut vegetables, quinoa and millet. Season with the spices and tomato paste. You can use other spices if you want.
4. Remove the caps from the peppers and remove the stalk.
5. Now place the stuffing in the peppers and place the lid on it. Mostly I fix these temporarily with toothpicks. You can put the peppers in the sauce.
6. Now place the baking dish with the peppers in the oven and bake at 180 ° C (circulating air) for about 30 minutes. The peppers are not too soft and the broccoli is also still bite-resistant. Perfect of consistency. If you like it softer, you can leave the peppers longer in the oven.
7. The stuffing which is still left, you can take as a side.