Stuffed Bell Peppers | IMPOSSIBLE MEAT RECIPE | PLANT-BASED | Фаршированные Перцы | ПОСТНЫЙ Рецепт

Cut the top from each pepper and remove all seeds.

Dice the tops from 3 peppers.

Chop 1 big onion, 1 jalapeño pepper, and dice 3-4 tomatoes.

Add 3 tablespoons of vegetable oil into a Dutch oven and sauté onions for 2 minutes.

Add diced peppers and mix.

Add 1 teaspoon of ground coriander, diced tomatoes, 1/2 teaspoon black pepper, and salt to taste.

Pour some water or vegetable broth and cover the lid, letting it simmer for 10 minutes.

Chop half of an onion and wash 1 cup of quinoa, then add it in.

Add 340 grams of Impossible meat, salt, and pepper, mixing everything together.

Stuff each pepper with the mixture.

Put the peppers into a pot and add water or vegetable broth until 3/4 of the peppers are covered.

Add salt and bay leaves, and any favorite dry herbs if desired.

Cover the lid and bring to a boil on high heat, then turn the heat to medium-low and cook for 20 minutes.

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