Feel free to personalize it to suit your preferences. Choose an array of bell pepper colors for a visually stunning presentation, swap or add veggies and herbs based on what’s in your kitchen, and for a vegan twist, skip the cheese or opt for a plant-based alternative. Whether it’s a cozy dinner at home or a gathering with friends, these stuffed bell peppers are sure to impress with their healthy and delectable allure. Enjoy the symphony of flavors and wholesome goodness packed into a Quinoa Stuffed Bell Pepper.
Quinoa Stuffed Bell Peppers
Quinoa stuffed bell peppers : The combination of nutty quinoa, fresh vegetables, and fragrant herbs creates a satisfying and flavorful filling for sweet bell peppers.
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups spinach chopped
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup pine nuts
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- Rinse quinoa thoroughly in a fine-mesh strainer and then combine with water in a saucepan.
- Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the water has been absorbed.
- While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.Add the spinach and sun-dried tomatoes to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
- Add the cooked quinoa to the skillet and stir to combine with the vegetables. Remove from heat and stir in pine nuts, fresh basil, salt, and pepper.
- Stuff the quinoa mixture into the bell peppers and place them upright in a baking dish.
- Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.