Stuffed Bell Peppers with Quinoa
Stuffed bell peppers are a classic dish that can be made with a variety of fillings. This recipe uses quinoa, a high-protein grain, as the base for the filling. The quinoa is cooked in vegetable broth and then combined with sautéed onions, garlic, and vegetables. The bell peppers are then stuffed with the quinoa mixture and baked until the peppers are soft and the quinoa is cooked through.
Stuffed bell peppers have been around for centuries, and there are many different variations on the dish. This particular recipe is inspired by the classic Italian dish, peperoni ripieni. Peperoni ripieni is typically made with arborio rice, but I wanted to create a healthier version of the dish using quinoa. Quinoa is a high-protein grain that is also a good source of fiber and iron. It is also gluten-free, making it a good choice for people with celiac disease or gluten intolerance.
Prep time: 30 | Cook time: 25 | Serves: 4
Ingredients
- Bell peppers (any color)
- Quinoa
- Onion
- Garlic
- Veggies of your choice (such as zucchini, corn, beans)
- Vegetable broth
- Spices (such as cumin, chili powder, paprika)
- Salt and pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut bell peppers in half and remove seeds and ribs.
- Cook quinoa according to package directions.
- Sauté onion and garlic in a pan until softened.
- Add diced veggies and cook until tender.
- Mix cooked quinoa, sautéed veggies, and spices in a bowl.
- Stuff bell pepper halves with the quinoa mixture.
- Bake for 20-25 minutes, or until bell peppers are soft and quinoa is cooked through.
Why It Works
- The quinoa provides a hearty and nutritious base for the filling.
- The sautéed onions and garlic add flavor and depth to the dish.
- The vegetables add color, texture, and nutrients to the filling.
- The bell peppers provide a natural vessel for the filling and add a slightly sweet flavor to the dish.
- Baking the stuffed bell peppers allows the flavors to meld and the quinoa to cook through.