If you're looking for a wholesome meal that's both satisfying and nutritious, these Savory Quinoa Stuffed Peppers are just the ticket. Packed with colorful veggies and protein-rich quinoa, it's a dish that brings vibrancy to your table, perfect for any season.
Bell peppers serve as edible, colorful vessels that become delightfully tender when baked. Quinoa is the protein-packed grain that forms the heart of the stuffing, absorbing the flavors of the broth. Vegetable broth enhances the quinoa with depth and savory notes. A drizzle of olive oil helps sauté the aromatic onion and garlic, the base of our flavor profile. Zucchini adds a subtle crunch and mild taste, while cherry tomatoes bring a burst of sweetness. Smoked paprika infuses the filling with a smoky warmth, complemented by a touch of salt and black pepper. Topping it all off, feta cheese provides a tangy contrast, and fresh basil lends a hint of aromatic freshness.
Pair these stuffed peppers with a crisp green salad or a side of roasted sweet potatoes for a balanced meal. A dollop of tzatziki or a side of hummus also complements the flavors beautifully.
Start by preheating your oven to 375°F (190°C). This ensures it's ready when you need it. Next, prepare the bell peppers by slicing off the tops and removing the seeds. Arrange them upright in a baking dish, creating little cups for the filling.
Rinse the quinoa under cold water to remove any bitterness, then combine it with vegetable broth in a medium saucepan. Bring this to a boil, reduce the heat, cover, and let it simmer for about 15 minutes, or until the broth is fully absorbed.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 5 minutes. Stir in the zucchini and cherry tomatoes, allowing them to cook for another 5 minutes until the zucchini is tender.
Once the quinoa is done, add it to the skillet with the smoked paprika, salt, and pepper. Mix everything thoroughly and cook for an additional 2 minutes to meld the flavors. Remove from heat and stir in the feta cheese and chopped basil, allowing the cheese to melt slightly.
Now, stuff each bell pepper generously with the quinoa mixture. Cover the baking dish with foil to keep the steam in, and bake in the preheated oven for 30 minutes. Remove the foil, then bake for an additional 10 minutes to achieve tender, perfectly cooked peppers.
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