Stuffed Peppers with Quinoa and Vegetables

INGREDIENTS

  • 4 large peppers (different colors for a pleasing visual effect)

  • 1 cup quinoa, rinsed

  • 2 cups vegetable broth

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 zucchini, diced

  • 1 tomato, diced

  • 1 carrot, diced

  • 1 teaspoon olive oil

  • 1 teaspoon paprika

  • Salt and freshly ground black pepper, to taste

  • Grated cheese (optional, for garnish)

  • Freshly chopped parsley, for garnish

PREPARATION

  1. Preparing the Peppers: Preheat the oven to 180°C (350°F). Wash the peppers, cut off the tops to remove the stems and seeds from the inside. Set aside.

  2. Cooking Quinoa: In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until quinoa is cooked and has absorbed the liquid.

  3. Preparing the Vegetables: While quinoa is cooking, heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until tender. Add zucchini, tomato, and carrot. Sprinkle with paprika, salt, and pepper. Cook the vegetables for about 5-7 minutes until tender but still crisp.

  4. Combining Quinoa and Vegetables: In a large bowl, mix the cooked quinoa with the sautéed vegetable mixture. Ensure the ingredients are well incorporated.

  5. Stuffing the Peppers: Fill each hollowed-out pepper with the quinoa and vegetable mixture. Stand the stuffed peppers upright in a baking dish.

  6. Baking: Cover the dish with aluminum foil and bake in the oven for about 25-30 minutes or until the peppers are tender.

  7. Serving: Top the stuffed peppers with grated cheese (if desired) and freshly chopped parsley before serving. These stuffed peppers are delicious served hot and can be accompanied by a green salad for a balanced meal.

Enjoy your meal!