Name: Vegan Italian Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item red bell pepper; 2 item green bell pepper; 150 g quinoa; 400 g canned tomato; 100 g zucchini; 1 item onion; 2 clove garlic; 2 tbsp olive oil; 10 g basil; 5 g oregano; 20 g nutritional yeast; 5 g salt

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Vegan Italian Stuffed Bell Peppers

Vegan Italian Stuffed Bell Peppers

A hearty and flavorful Italian-inspired dish with stuffed bell peppers.

To provide a balanced meal with a good mix of protein, carbohydrates, and vegetables, supporting recovery and energy replenishment after training.

Ingredients:

2
item
red bell pepper
2
item
green bell pepper
150
g
quinoa
400
g
canned tomato
100
g
zucchini
1
item
onion
2
clove
garlic
2
tbsp
olive oil
10
g
basil
5
g
oregano
20
g
nutritional yeast
5
g
salt

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Cook quinoa according to package instructions.
In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
Add diced zucchini and cook for another 5 minutes.
Stir in canned tomatoes, cooked quinoa, basil, oregano, nutritional yeast, and salt. Cook for another 5 minutes.
Stuff the bell peppers with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
Serve warm.

Nutrition	Per Serving 800 g	Per 100g
Energy	523 kcal	65 kcal
Protein	18 g	2.3 g
Fibre	14 g	1.8 g
Salt	1 g	0.1 g
Sugar	12 g	1.5 g
Carbohydrates	85 g	10.6 g
Fat	15 g	1.9 g

2
item
red bell pepper
2
item
green bell pepper
150
g
quinoa
400
g
canned tomato
100
g
zucchini
1
item
onion
2
clove
garlic
2
tbsp
olive oil
10
g
basil
5
g
oregano
20
g
nutritional yeast
5
g
salt

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add diced zucchini and cook for another 5 minutes.

Stir in canned tomatoes, cooked quinoa, basil, oregano, nutritional yeast, and salt. Cook for another 5 minutes.

Stuff the bell peppers with the quinoa mixture.

Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.

Serve warm.

Vegan Italian Stuffed Bell Peppers Vegan Italian Stuffed Bell Peppers

Ingredients:

Preparation Time: 45 minutes

Instructions:

Vegan Italian Stuffed Bell Peppers

Vegan Italian Stuffed Bell Peppers