Quinoa and Veggie Stuffed Bell Peppers
Colorful bell peppers stuffed with a hearty mix of quinoa, fresh spinach, and juicy cherry tomatoes, seasoned with aromatic garlic and herbs. A nutritious, satisfying option for both vegetarians and meat-lovers.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
4 large bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tbsp olive oil
Salt and pepper to taste
1/2 cup shredded mozzarella cheese (optional)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and broth is absorbed.
4. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
5. Add spinach and cherry tomatoes to the skillet, cook for 3-4 minutes until spinach is wilted and tomatoes are softened.
6. Stir in cooked quinoa, oregano, basil, salt, and pepper. Mix well to combine all ingredients.
7. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
8. Place stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. If using, remove foil, sprinkle with mozzarella cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.
9. Serve warm and enjoy!
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place stuffed peppers in a baking dish and cover with foil. Warm in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
