Quinoa Stuffed Bell Peppers

These Rainbow Bell Peppers Stuffed with Savory Quinoa and Veggies are not just a feast for the eyes but also a treasure trove of nutrition. Each bell pepper is a vibrant vessel packed with a rich and savory blend of quinoa, fresh vegetables, and herbs. This dish highlights the textures and flavors from the crispy, sweet bell peppers to the hearty, nutty quinoa filling enhanced by aromatic herbs and the tangy sweetness of sun-dried tomatoes.

Ideal for any meal that calls for something special yet simple, these stuffed bell peppers are perfect for impressing guests or treating yourself to a nutritious and satisfying meal. The combination of quinoa and vegetables offers a superb blend of proteins, vitamins, and minerals, making it a wholesome choice for anyone looking to maintain a healthy diet without sacrificing taste.

Full Recipe:

• 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

• Directions:
  1. Preheat oven to 350°F (175°C).
  2. Cut off the tops of the bell peppers and remove the seeds and membranes.
  3. Rinse quinoa thoroughly in a fine-mesh strainer and then combine with water in a saucepan.
  4. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the water has been absorbed.
  5. While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
  6. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
  7. Add the spinach and sun-dried tomatoes to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
  8. 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.
  9. Stuff the quinoa mixture into the bell peppers and place them upright in a baking dish.
  10. Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.

• Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 245 kcal | Servings: 4 servings