Stuffed peppers with quinoa in tomato sauce

Ingredients for 4 servings:

• 4 bell peppers
• 100g quinoa
• 2 onions, red
• 2 garlic cloves
• 2 carrots
• 2 zucchinis
• 1 chili pepper(s)
• 1 pack of seitan
• Oil for frying
• 100 g cheese, grated, vegan
• 1 can tomatoes, chopped
• Sugar
• salt and pepper
• cumin
• Black cumin
• coriander
• Parsley, fresh, chopped

Instructions

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

vegan

Cook quinoa according to the package instructions. Wash the peppers, cut off the tops, and hollow them out. Dice the onions and garlic and fry them in oil. Dice the carrots and zucchini, add them, and fry them. Dice the seitan, add them, and fry them. Quarter the chili pepper with the seeds and cut it into thin strips. Add the cooked quinoa to the sautéed vegetables and season with salt, pepper, cumin, and black cumin. Add some of the grated cheese and stir. Place the tomatoes in a baking dish. Add sugar and season with salt. Stuff the vegetables into the peppers. Sprinkle with the remaining grated cheese and place in the tomato sauce in the baking dish. Cover and bake in a preheated oven at 200°C for 45 minutes.