Vegan stuffed peppers with tomato sauce
- 500–600 g button mushrooms
- 300 g cooked quinoa
- 6 Hungarian wax peppers
- 600–700 g passata
- 600–800 g potatoes
- 2–3 tablespoons of flour
- oil, salt and pepper
Wash the peppers, cut in half lengthwise, then scoop out the seeds and membrane, leaving the end of the stalk in place.
Wash the mushrooms under running water and chop finely. Season with salt and pepper and fry in a little oil. Add the cooked quinoa and fry for a few more minutes, then fill the peppers with the mixture.
Place the peppers on a baking sheet and bake in the oven at 180°C for 20 minutes.
For the tomato sauce, make a roux from the flour and oil. When golden brown, add the passata and a little water. Season with salt and add a little sugar, then bring to the boil, stirring all the time.
Pour the tomato sauce onto a deep plate, carefully arrange the roast peppers on top. Serve with a garnish of boiled potatoes.