Stuffed peppers with quinoa

Ingredients for 2 servings:

• 2 bell peppers
• 100g quinoa
• 100 g tofu, firm
• ½ zucchini
• ½ stalk(s) leek
• 1 ½ tsp vegetable broth, instant
• ½ lemon(s), juice
• 1 handful of vegan cheese substitute, e.g. pizza melt from Wilmersburger
• 1 tbsp nutritional yeast
• some plant drink (oat drink, for example)
• Herbs as desired
• salt and pepper
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash, halve, and deseed the bell peppers. Place them in a baking dish greased with oil, cover, and cook in the oven at 200°C (convection oven) for 15 minutes. In the meantime, cook the quinoa with twice the amount of water and vegetable stock for about 20 minutes (or according to the package instructions). I used half red and half white quinoa, but you can use either, depending on your taste. Cut the tofu, zucchini, and leek into small cubes. Sear the tofu cubes in a little cooking oil. When the tofu is the desired degree of browning, add the zucchini and leek and sauté briefly. Add lemon juice, cooked quinoa, and herbs, if desired, and season with salt and pepper. Heat the vegan cheese in a saucepan with a little plant-based milk and nutritional yeast until a creamy sauce forms. Fill the precooked bell pepper halves with the tofu-quinoa mixture and spread the cheese cream on top. Then bake in the oven at 180°C fan/top heat or grill for 10 minutes.