Vegan Stuffed Peppers

🧂 Ingredients

• 1 large zucchini

  chopped
• 1 cup mushrooms

  quartered
• 1 large onion

  quartered
• 3 cloves garlic

  unpeeled
• 1 tbsp olive oil
• salt and pepper

  to taste
• 1 ½ cups tomato passata

  or crushed tomatoes
• ½ cup chickpeas

  drained and rinsed
• ⅓ cup basil leaves

  roughly torn
• 4 medium sized red bell peppers
• 1 ½ cups couscous
• parchment paper

Instructions

• 1 Preheat the oven to 350 degrees Fahrenheit (180 Celsius). 
• 2 Toss the garlic cloves, zucchini, onion, and mushroom in a large bowl with the
  olive oil. Season with salt and paper and place on a baking sheet, lined with
  parchment paper. Roast for 10 to 15 minutes, or until the vegetables are
  tender. 
• 3 Remove the cloves of garlic and press gently to remove the cooked garlic from
  their skins. Add the garlic to the tomato passata and stir through.
• 4 Pour the passata over the roasted vegetables and add the chickpeas. Toss to
  combine and return to the oven to bubble away for another 10 minutes.
• 5 Carefully cut the tops off the bell peppers, and scoop out the seeds and
  membrane. Fill with the veggie mixture and torn basil leaves, and return to the
  oven and bake for 15 minutes, or until the skin on the bell peppers start to
  shrivel.
• 6 Meanwhile, heat 2 cups of water to a boil. Add the couscous, season with salt
  and pepper, and stir. Remove from heat and cover for 10 minutes. Fluff with a
  fork, and serve alongside the vegan stuffed peppers. Top with fresh basil
  leaves.

Nutrition Info