Teresa's Recipes
Quinoa Stuffed Bell Peppers
These vibrant Quinoa Stuffed Bell Peppers are a delightful blend of colors and flavors, showcasing the best of Mediterranean cuisine. Imagine tender, roasted bell peppers filled to the brim with fluffy quinoa, sautéed vegetables, and a symphony of spices that dance on your palate. This dish is not only a feast for the eyes but also a nourishing option that embodies the tradition of using fresh, local ingredients. As a staple in many cultures, stuffed peppers have been a cherished meal for centuries, transforming leftovers into a wholesome delight that the whole family will love!
Ingredients
- 4 large, any color Bell peppers
- 1 cup, rinsed Quinoa
- 2 cups (for cooking quinoa) Vegetable broth
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 medium, diced Zucchini
- 1 medium, diced Tomato
- 2 cups, chopped Spinach
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 cup, shredded (feta or mozzarella recommended) Cheese (optional)
- 1/4 cup, chopped (parsley or basil) Fresh herbs (for garnish)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 12g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off each bell pepper and carefully remove the seeds and membranes. Set aside.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the diced zucchini, tomato, and chopped spinach to the skillet. Sauté the vegetables until they become tender, approximately 5-7 minutes.
- Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Mix well to combine and allow to cook for an additional 2-3 minutes to meld the flavors.
- Stuff each bell pepper generously with the quinoa mixture, packing it in gently. Place the stuffed peppers upright in a baking dish.
- If desired, sprinkle shredded cheese on top of each stuffed pepper for a deliciously melted finish.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese, if using.
- Serve the quinoa stuffed bell peppers hot, garnished with fresh herbs for an added touch of brightness.
Tips
- For added protein, consider mixing in black beans or chickpeas with the quinoa.
- Feel free to experiment with other vegetables like corn, mushrooms, or carrots to customize your filling.
- These stuffed peppers can be made ahead of time and stored in the refrigerator for meal prep. Just reheat in the oven before serving.