Vegetarian Option:
STUFFED BELL PEPPERS WITH QUINOA & VEGETABLES
Rainbow bell peppers filled to the brim with fluffy quinoa, sautéed spinach, cherry tomatoes, and a touch of parmesan cheese.
Stuffed Bell Peppers with Quinoa and Vegetables Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4
Ingredients:
• Rainbow bell peppers (red, yellow, green, orange) - 4, halved and deseeded
• Quinoa - 1 cup, cooked
• Spinach - 2 cups, sautéed
• Cherry tomatoes - 1 cup, halved
• Parmesan cheese - 1/2 cup, grated
• Olive oil - 2 tablespoons
• Salt and pepper to taste
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
Instructions:
1. Prepare the Filling
> Preheat your oven to 375°F (190°C).
> In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent.
> Add the cooked quinoa, sautéed spinach, and cherry tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally.
> Season with salt and pepper, then remove from heat. Stir in half of the grated Parmesan cheese.
2. Stuff the Peppers and Bake
> Arrange the bell pepper halves in a baking dish. Spoon the quinoa and vegetable mixture into each bell pepper half, packing it lightly.
> Drizzle the remaining olive oil over the stuffed peppers and sprinkle the rest of the Parmesan cheese on top.
> Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is golden brown
3. Serve
> Serve the stuffed bell peppers warm, garnished with fresh herbs if desired.