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Greek-Inspired Vegan Delight: Tomato and Olive Stuffed Peppers

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Greek-Inspired Vegan Delight: Tomato and Olive Stuffed Peppers

What inspired the creation of this Greek-inspired vegan dish featuring tomato and olive stuffed peppers?

Greek-Inspired Vegan Delight: Tomato and Olive Stuffed Peppers

By Your Name

Introduction

This Greek-inspired vegan delight is a perfect way to celebrate the Mediterranean cuisine without any animal products. Tomato and Olive Stuffed Peppers are not just tasty but also a great source of vitamins and fiber.

The recipe is simple and easy to follow, so let’s get started!

Ingredients:

  • 4 large red bell peppers
  • 1 cup of cooked quinoa
  • 1/2 cup of chopped black olives
  • 1/2 cup of chopped sun-dried tomatoes
  • 1/2 cup of chopped artichoke hearts
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh basil
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of garlic powder
  • Salt and pepper to taste
  • 2 tablespoons of olive oil

Instructions:

  1. Preheat the oven to 375F (190C).
  2. Cut off the tops of the red bell peppers and remove the seeds and membranes inside.
  3. In a mixing bowl, combine cooked quinoa, black olives, sun-dried tomatoes, artichoke hearts, parsley, basil, oregano, garlic powder, salt and pepper. Mix well.
  4. Evenly divide the mixture among the four peppers and place them in a baking dish.
  5. Drizzle the peppers with olive oil and cover the dish with aluminum foil.
  6. Bake for 35 to 40 minutes or until the peppers are tender.
  7. Remove the foil and bake for an additional 5 to 10 minutes or until the filling is lightly browned.
  8. Remove from the oven and let cool for a few minutes before serving.
  9. Enjoy your Greek-Inspired Vegan Delight!

Bon Appétit!

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