Hummus stuffed Vegetables
2 large bell peppers, halved
4 portabella mushrooms, stems removed
Olive oil for brushing
250 g quinoa,cooked
150 grams chickpeas
1 big handful parsley, finely chopped
Zest and juice of a lemon OR ½ preserved lemon rind
½ teaspoon salt
½ teaspoon black pepper
1/3 Rezept Planet Plant-Based Cashew Butter Jackfrucht
Preheat the oven to 200C and line a large baking sheet with parchment paper.
Brush the insides and outsides of the mushrooms and peppers with olive oil.
Mix the quinoa, chickpeas, parsley, lemon, salt, and pepper in a large bowl.
Fill each vegetable with equal amounts of Cashew Butter Jackfruit, followed by the quinoa mixture. Try to keep the filling about level with the edges of the vegetables – don’t overfill.
Top each with about 2 tablespoons of hummus, spreading it out to cover the filling.
Bake for 20-25 minutes, or until the edges of the hummus are golden brown and the vegetables are tender.
Serve hot, topped with a sprinkling of chopped parsley and a squeeze of lemon.