Savory Quinoa Stuffed Peppers

Discover the delightful fusion of flavors with our Savory Quinoa Stuffed Peppers. This recipe offers a nutritious, gluten-free twist on a classic favorite, perfect for family dinners or meal prep. Packed with vibrant vegetables and hearty quinoa, it's a satisfying dish that's both healthy and delicious.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

4 large bell peppers

1 cup quinoa

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil

Instructions

1. Preheat the oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

3. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the broth is absorbed.

4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté for 5 minutes until softened.

5. Stir in zucchini and cherry tomatoes, and cook for another 5 minutes.

6. Add cooked quinoa, smoked paprika, salt, and pepper to the vegetable mixture. Mix well and cook for 2 more minutes.

7. Remove from heat and stir in feta cheese and basil.

8. Stuff each bell pepper with the quinoa mixture.

9. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

10. Remove foil and bake for an additional 10 minutes, until the peppers are tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave for 2-3 minutes on high or in a preheated oven at 350°F (175°C) for 10-15 minutes.

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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.