Start by peeling and finely dicing the onions and the garlic. Peel and dice the carrots together with the celery and zucchini. At medium heat, sauté everything translucent, then add the sugar.
Rinse off the quinoa in cold water and add it to the pot, pour on with the vegetable broth, and boil at low heat for approx. 15 minutes until done. Then stir in the bolognese; season with salt and pepper if necessary.
Cut the bell peppers in half lengthwise and remove the seeds, fill with an abundance of quinoa bolognese.
For the sauce, finely dice the red onions and the garlic, sauté in a little olive oil. Deglaze with a splash of balsamic vinegar, and fill with the tomatoes from the can. Briefly bring to the boil and season with chopped thyme, the sugar, salt and pepper.
Put the sauce in a roasting tin or a casserole dish distribute the stuffed bell peppers in the casserole dish. Let stew in the oven at 160 °C for approximately 20 minutes.
Add a little tomato sauce to the bell peppers and sprinkle with fresh parsley.
The tomato sauce can still be enhanced with a little chili.