Stuffed Bell Peppers
Bell peppers are hollowed out, filled with seasoned quinoa and vegetables, then roasted until tender — a straightforward method that takes about 45 minutes start to finish. Each pepper holds a complete, protein-rich meal, and the four-color variety makes the dish as visually appealing as it is filling.
Ingredients
- 4 large bell peppers Preferably red, yellow, or orange for sweetness.
- 1 cup quinoa Rinsed.
- 2 cups vegetable broth Low-sodium.
- 1 tablespoon olive oil Extra virgin.
- 1 medium red onion Finely chopped.
- 2 cloves garlic Minced.
- 1 cup cherry tomatoes Halved.
- 1 cup chickpeas Canned and drained.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ cup fresh parsley Chopped.
- 1 tablespoon lemon juice Freshly squeezed.
Instructions
- Preheat the oven to 180°C (350°F).
- Rinse the quinoa under cold water and cook it with the vegetable broth on low heat until fluffy, about 15 minutes.
- Meanwhile, cut the tops off the bell peppers and remove the seeds. Set the peppers aside.
- In a skillet, heat the olive oil over medium heat. Sauté the red onion and garlic until translucent, about 5 minutes.
- Add the cherry tomatoes, chickpeas, ground cumin, smoked paprika, salt, and pepper. Sauté for an additional 5 minutes until the tomatoes soften slightly.
- Combine the sautéed mixture with cooked quinoa, parsley, and lemon juice in a large bowl. Mix well.
- Stuff each bell pepper with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes to slightly char the edges of the peppers.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For an added depth of flavor, consider roasting the cherry tomatoes before incorporating them into the quinoa mixture.
Nutrition
Calories: 328kcalCarbohydrates: 55gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 490mgPotassium: 877mgFiber: 11gSugar: 12gVitamin A: 6154IUVitamin C: 228mgCalcium: 76mgIron: 5mg
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