Vegan Cheese & Spinach Stuffed Peppers
Ingredients:
- 4 bell peppers (various colors)
- 1 block (Tofu Halloumi with Mint - Recipe 40), crumbled
- 2 cups fresh spinach, chopped (60g)
- 1/2 cup cooked quinoa or rice (90g)
- 1/4 cup chopped onion (30g)
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (30ml)
- Optional: marinara sauce
Directions:
1. Preheat oven to 375°F (190°C).
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in spinach and cook until wilted.
5. In a bowl, combine crumbled vegan halloumi, spinach mixture, quinoa or rice, Italian seasoning, salt, and pepper. Mix well.
6. Fill bell pepper halves with halloumi mixture.
7. Place stuffed peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish.
8. Bake for 30-35 minutes, or until peppers are tender.
9. Optional: top with marinara sauce during the last 5 minutes of baking.
10. Serve hot.
Preparation Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour | Calories per Serving: Approximately 400 calories per pepper half | Number of Servings: 8 pepper halves
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