Colorful & Hearty: Stuffed Peppers and Tomatoes

Stuffed vegetables are one of those dishes that always feel a bit special—warm, comforting, and full of flavor. This time, I used a mix of bell peppers and tomatoes, each bringing its own texture and taste. The filling is packed with plant-based protein, a bit of crunch, and just the right blend of spices.

It's a simple yet satisfying meal that works for any season. You can easily switch up the ingredients based on what you have on hand!

Stuffed Peppers & Tomatoes

Ingredients:

Vegetables:

• Bell peppers – Slice off the tops and remove the seeds.
• Tomatoes – Slice off the tops and carefully scoop out the insides with a spoon.

Filling:

• Cooked grain (I used millet, but oats, buckwheat, quinoa, or other grains will also be perfect!)
• Crumbled vegan meat
• Chopped nuts for texture
• Nutritional yeast for extra depth
• Dried herbs and spices (oregano, smoked paprika, cumin, salt, and pepper)

Topping:

• Chopped nuts
• Fresh herbs (optional)

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Instructions

1. Prepare the vegetables

   • Slice off the tops of the peppers and tomatoes.
   • Remove the seeds from the peppers and carefully scoop out the insides of the tomatoes.

2. Make the filling

   • In a bowl, mix the cooked grain, crumbled vegan meat, chopped nuts, nutritional yeast, and seasonings.
   • Adjust seasoning to taste.

3. Stuff & bake

   • Fill each vegetable with the mixture and place them in a baking dish.
   • Bake at 180°C (350°F) for about 25 minutes until the peppers soften and the tomatoes release some of their juices.

4. Add the topping & serve

   • Sprinkle chopped nuts and fresh herbs on top before serving.
     
     
     

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Nutritional Information (per serving, approx.)

• Calories: ~180
• Protein: ~10g
• Carbs: ~20g
• Fats: ~6g