Peppers au gratin with a delicious filling of quinoa, mushrooms and black beans, topped off with Italian herbs. Perfect as a vegan, filling main dish or as a side dish with grilled meats. Is great for preparing the night before.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4Servings
Calories 372kcal
Ingredients
168gQuinoa or ricehot washed
500mlVegetable brothalternatively water however it loses taste
4largeyellow, orange or red peppers, cut lengthwise, core removed
Place quinoa and vegetable broth in a saucepan and bring to a boil. Once it boils, turn down heat slightly and simmer for 20 minutes. Now there should be no more liquid and the quinoa should be nice and fluffy.
168 g Quinoa or rice, 500 ml Vegetable broth
Preheat oven to 190 degrees and provide a large baking dish.
Place the halved peppers in the baking dish with the open side facing up.
4 large
For the filling, heat a large frying pan with the frying oil. Fry the onion in it until translucent. Add tomato paste and mushrooms.
15 ml Frying and baking oil, 1 red onion, 38 g Tomato paste, 150 g Mushrooms
Add tomato pieces and beans. Season with garlic, cumin, Italian herbs, chili, salt and pepper and stir well once until everything is combined.
400 g Tinned tomato pieces or passata, 265 g black beans, ½ tbspn Garlic granules, 1 tbspn Cumin, 2 tbspn Italian herbs*, 1 Bird Eye Chili or another chili powder to taste., Salt to taste, Black pepper to taste
Stir in quinoa. Taste and season as needed.
Using a spoon, stuff the filling into the bell pepper halves. Fill well and press down every now and then.
(optional) add vegan processed cheese on top.
Important!Pour a little water (about 50m on the bottom of the casserole dish, so nothing can burn.
Put in the oven and bake for 45 minutes.
Vegan processed cheese, Vegan parmesan
Remove from the oven, let cool briefly and serve.
Keeps 2-3 days covered in the refrigerator. Reheat in steamer or 20 minutes in oven at 175 degrees circ.