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Hummus stuffed Vegetables

29.09.2020 16:13

Ingredients: Serves 3-4

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 ˝ preserved lemon rind

˝ teaspoon salt

˝ teaspoon black pepper

1/3 Rezept Planet Plant-Based Cashew Butter Jackfrucht

100g Planet Plant-Based Hummus



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.

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