Greek Stuffed Peppers (Yemista) with Toasted Quinoa & Pine Nuts
Method
Toast Quinoa: Toast dry quinoa in a hot pan for 2 minutes before boiling in the vegetable stock until tender.
Mix Filling: Stir the crumbled tofu, diced onion, tomato purée, toasted pine nuts, and dried oregano into the cooked quinoa.
Stuff Peppers: Pack the seasoned quinoa mixture tightly inside the hollowed bell peppers and replace the pepper tops.
Bake Dish: Arrange upright in a baking dish, pour 50ml water around the base, and bake at 200°C for 30 minutes.
Nutritional Insight: This complete plant-based protein matrix combines amino acid-dense quinoa with cellular-protecting tofu to safeguard lean muscle and steadily quieten food noise. Culinary Hack: Pierce the base of each raw pepper with a fork twice before stuffing to allow steam release, ensuring a perfectly tender texture without collapsing.
Nutrition Facts
Per serving
