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Stuffed Bell Peppers with Quinoa and Roasted Veggies

This dish involves hollowing out bell peppers and filling them with a mixture of cooked quinoa, roasted vegetables, and flavorful spices. The peppers are then baked until tender and topped with cheese, resulting in a colorful, bubbling, and slightly crispy final presentation with a tender interior.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers assorted colors
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth for cooking quinoa
  • 1 medium zucchini diced
  • 1 red bell pepper red bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 cup shredded cheese cheddar or mozzarella
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Oven
  • Baking dish
  • Saucepan
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Rinse the bell peppers, then slice the tops off and carefully remove the seeds and membranes to create hollow shells. Place them cut-side up in a baking dish and roast for about 15 minutes until slightly softened.
  2. Meanwhile, rinse the quinoa under cold water. Combine the quinoa and vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until fluffy and tender. Fluff with a fork and set aside.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic, diced zucchini, and red bell pepper; sauté for another 5-7 minutes until the vegetables are tender and fragrant. Stir in smoked paprika and cumin for flavor.
  4. Combine the cooked quinoa with the sautéed vegetables in a large mixing bowl. Mix thoroughly, then season with salt and pepper to taste. This creates a colorful, flavorful filling.
  5. Remove the peppers from the oven once they are slightly softened and still hold their shape. Carefully stuff each pepper with the quinoa-vegetable mixture, pressing down gently to pack in the filling. Top each with shredded cheese evenly distributed.
  6. Return the filled peppers to the oven and bake uncovered for another 15-20 minutes, or until the peppers are tender and the cheese is bubbly and golden brown on top.
  7. Remove the peppers from the oven and let them sit for a couple of minutes. The cheese will set slightly, and the aromas of roasted peppers and spices will fill your kitchen.
  8. Place the peppers on a serving plate, optionally garnish with fresh herbs, and serve hot for a hearty, colorful meal.

Notes

Ensure peppers are not overfilled to prevent overflowing during baking. You can substitute different vegetables or cheese to customize the dish. For extra flavor, sprinkle fresh herbs like cilantro or parsley before serving.