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Vegan Greek Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped kalamata olives
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large bowl, combine 1 cup of cooked quinoa, 1 can of chickpeas, 1 cup of diced tomatoes, 1/2 cup of chopped red onion, 1/2 cup of chopped kalamata olives, 1/4 cup of chopped fresh parsley, 2 tbsp of olive oil, 2 tbsp of lemon juice, 1 tsp of dried oregano, 1/2 tsp of garlic powder, and salt and pepper to taste.
- Spoon the quinoa and chickpea mixture into the prepared bell peppers, pressing down gently to fill the peppers completely.
- Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy your vegan Greek stuffed peppers!
The history of Greek Stuffed Peppers dates back to ancient Greece, where the concept of stuffing vegetables with a variety of fillings was popular. The vegan version of this dish has evolved over time, with the filling typically consisting of a delicious mix of rice, tomatoes, onions, herbs, and spices. This vegan twist on the traditional recipe offers a healthier and cruelty-free alternative. Renowned Greek chefs and restaurants, such as Avli in Athens and To Kati Allo in Thessaloniki, have put their own unique spin on this classic dish, making it a must-try for vegans and food enthusiasts alike. The key to a perfect vegan Greek Stuffed Pepper lies in the flavorful filling, where the combination of fresh herbs and spices is crucial for an authentic taste. Whether enjoyed at a local taverna in Greece or homemade with a personal touch, this vegan delight is a true Mediterranean gem.
60 min
4
300 calories
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