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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 200C/395F.
Step 2
Cook the quinoa according to the pack instructions, drain and set aside.
Step 3
Fry 1 tbsp of olive oil in a non-stick frying pan. Add the onion and fry for 3-5 minutes until translucent. Add the garlic and fry for another 2 minutes.
Step 4
Add the mushrooms and the courgette and fry for another 5 minutes, mixing often.
Step 5
Add the cooked quinoa, tomato sauce, agave syrup, balsamic vinegar salt, pepper and oregano. Reduce the heat and simmer for 5 minutes, uncovered mixing often.
Step 6
In the meantime, prepare the bell peppers. Cut the top off and carefully scoop out the seeds. Place each empty pepper in a baking tray.
Step 7
Fill each pepper with the quinoa-vegetable mixture. Place back the top of the pepper and drizzle with a little olive oil.
Step 8
Bake for 30-35 minutes until the skin of the bell pepper starts to soften and blacken a little in parts.
Step 9
Serve with a little vegan parmesan on top. Enjoy!
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