Stuffed bell peppers with capers and quinoa

Ingredients

Ingredients for the bell peppers:

Berief vegan bolognese

1 red onion

1 cloves of garlic

1 carrot

1 stalks celery

1 zucchini

1 tbsp cane sugar

100 g quinoa

250 ml vegetable broth

2 tbsp capers

4 large yellow or red bell peppers

 

Ingredients for the tomato sauce:

1 red onion

1 cloves of garlic

1 splash of light balsamic vinegar

400 g chopped tomatoes 

2 sprigs thyme

1 tbsp cane sugar

Olive oil

Salt

Pepper