All ingredients are prepped and placed in their own bowls: whole red peppers, dry quinoa, uncut mixed veggies and aromatics (onion, garlic, herbs), walnuts (optional), and two finishing options (parmesan or tofu). The oven timer is ready to be switched on.
Cut the bell peppers in half and put them in the oven on 200ºC to bake for 20mins (or until you prepare the rest).
Cook the quinoa in simmering water for about 10–12 minutes until it absorbs water and becomes fluffy.
Sauté the chopped veggies with aromatics for about 15 minutes.
Add tomato paste after 5 minutes, and a small splash of water after 10 minutes to keep the mixture from drying out.
Season the sautéed mixture with salt, pepper, and herbs to balance flavor and aroma.
Combine the cooked quinoa with the sautéed vegetables and fold in the toasted walnuts (if used) so the textures and flavors blend evenly.
Stuff the roasted peppers with the quinoa–veggie mixture and finish with your choice of topping — parmesan for a creamy note or tofu for a lighter version.
Return the stuffed peppers to the oven at 210°C for about 15 minutes to brown the tops and blend all flavors before serving.
Remove the stuffed peppers from the oven, plate them, and serve — observing the final taste, texture, and balance of flavors.