Quinoa and Vegetable-Filled Stuffed Bell Pepper

Quinoa and Vegetable-Filled Stuffed Bell Pepper is a delicious and healthy dish that is perfect for a summer meal.

The recipe for Quinoa and Vegetable-Filled Stuffed Bell Pepper was created by J. Kenji López-Alt, the Chief Culinary Consultant for Serious Eats. López-Alt is a world-renowned chef and food writer who has written extensively about the science of cooking. In his recipe for Quinoa and Vegetable-Filled Stuffed Bell Pepper, López-Alt uses his knowledge of cooking to create a dish that is both flavorful and healthy.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• 4 bell peppers, any color
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup chopped zucchini
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil

Instructions

1. Cut the tops off of the bell peppers and remove the seeds and membranes.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked through.
3. In a large skillet, heat some olive oil over medium heat. Add the zucchini, carrots, onions, and sun-dried tomatoes and cook until softened.
4. Add the cooked quinoa to the skillet and stir to combine.
5. Season the quinoa mixture with salt and pepper to taste.
6. Stuff the quinoa mixture into the bell peppers.
7. Place the stuffed bell peppers in a baking dish and bake at 375 degrees F for 25-30 minutes, or until the bell peppers are cooked through.
8. Remove the bell peppers from the oven and sprinkle with fresh basil.

Why It Works

• Bell peppers have a thick, meaty flesh that can stand up to being stuffed.
• Quinoa is a healthy and filling grain that is a good source of protein and fiber.
• The vegetables in this recipe add flavor and nutrition.
• Baking the stuffed bell peppers in the oven helps to ensure that they are cooked through and that the filling is hot and flavorful.