Asian-Inspired Vegan Stuffed Lunch

Introduction
Embrace the warmth and vibrancy of Asian-inspired flavors with this unique stuffed lunch recipe. This dish combines a delightful array of textures and tastes, making it a perfect vegan midday treat that's both satisfying and nourishing.
Ingredients
- 1 cup cooked quinoa
- 1 large red bell pepper, halved and seeds removed
- 1 cup finely chopped kale
- 1/2 cup shredded carrots
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 2 tbsp chopped peanuts (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked quinoa, kale, carrots, red onion, cilantro, soy sauce, sesame oil, ginger, and garlic. Mix well until everything is thoroughly incorporated.
- Season the mixture with salt and pepper to taste.
- Stuff the halved red bell peppers with the quinoa mixture, packing it tightly.
- Place the stuffed peppers on a baking sheet and roast in the oven for about 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Garnish with chopped peanuts if using, and serve warm.
Enjoy this delightful stuffed dish, which not only satisfies your hunger but also brings a touch of Asian culinary art to your table. It's perfect for anyone looking to spice up their lunch routine with something new and exciting!
Hiroshi
Nutritionfacts | Calories: 200, Fat: 5g, Carbs: 35g, Protein: 8g |
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Preparation Time | 45 minutes |
Allergy Information | Contains soy, sesame, nuts (optional) |