Ingredients

• 4 bell peppers
• 200 gms (0.44 lb) quinoa
• 480 mls (2 cups) water
• 2 tbsps olive oil
• 1 onion
• 3 garlic cloves
• 200 gms (0.44 lb) cherry tomatoes
• 100 gms (0.22 lb) kalamata olives
• 150 gms (0.33 lb) spinach
• 2 tbsps lemon juice
• 2 tbsps dill
• 1 cucumber
• 240 mls (1 cup) vegan yogurt
• 2 tbsps fresh mint
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, standing upright.
3. Rinse the quinoa under cold water. In a saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is cooked.
4. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.
5. Add the cooked quinoa, chopped cherry tomatoes, chopped kalamata olives, and spinach to the skillet. Cook until the spinach is wilted, about 3-5 minutes. Stir in 1 tbsp of lemon juice and 1 tbsp of chopped dill. Season with salt and black pepper to taste.
6. Stuff the bell peppers with the quinoa mixture. Cover with foil and bake for 30 minutes.
7. While the peppers are baking, prepare the tzatziki sauce. Grate the cucumber and squeeze out excess water. In a bowl, combine the grated cucumber with vegan yogurt, 1 tbsp of lemon juice, 1 tbsp of chopped dill, fresh mint, salt, and black pepper. Mix well and refrigerate until ready to serve.
8. Remove the foil from the peppers and bake uncovered for an additional 10 minutes, or until the peppers are tender.
9. Serve the stuffed peppers hot with a side of tzatziki sauce.

Notes

• This dish is a delightful and healthy vegan option, perfect for a hearty dinner.
• The tzatziki sauce adds a refreshing touch.