Vegan Bites: Stuffed Peppers

 Chopping

Summery salad in a veggie cup, these stuffed peppers could be eaten cold in the summer months or warmed for the winter. Either way, they're simple to make, packed with protein and colourful veggies. 

A perfect lettuce-less salad for leafless vegans!

Stuffed Peppers

~1/2 cup quinoa

~2 cups water

~purple onion, diced

~2-3 cups colourful peppers, diced

~1/4 cup sundried tomatoe, sliced thin

~2 cloves garlic, minced

~salt & pepper

 ~handful of favourite fresh herbs

~drizzle of olive oil

Cook quinoa and half of onion in water.

Boil until quinoa is translucent and simmer until water is absorbed.

Add veg, herbs and spices.

Spoon into hollowed pepper cups.

Bake at 300 until golden.

Drizzle with olive oil.