Quinoa Stuffed Bell Peppers
Quinoa stuffed bell peppers are a delicious and healthy vegetarian dish, packed with protein-rich quinoa and a medley of flavorful vegetables, spices, and cheese. Ingredients: Capsicum, Quinoa, Carrot, Onion, Tomato, Salt, Spinach, Garlic, Corn, Red chilli powder, Garam masala, Cheese, Cooking oil
45min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Rinse 100 grams of quinoa under cold water and drain. In a saucepan, bring 250 ml of water to a boil, add the quinoa, reduce heat to low, cover, and cook for 15-20 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2
Preheat the oven to 180°C (350°F). Cut the tops off of 4 large bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
3
In a large pan, heat 2 tablespoons of oil over medium heat. Add 1 finely chopped onion and 2 cloves of minced garlic, and sauté for 3-4 minutes until the onion is translucent.
4
Add 1 chopped tomato, 1 chopped carrot, 1/2 cup of boiled corn, and 1/2 cup of chopped spinach to the pan. Cook for 5-7 minutes until the vegetables are tender.
5
Stir in the cooked quinoa, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, salt to taste, and 1/4 cup of grated cheese. Mix well.
6
Stuff each bell pepper with the quinoa mixture, filling them generously. Top each pepper with some more grated cheese.
7
Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the peppers are tender.
Nutrition
280
kCal
10 g
Protein
12 g
Fat
35 g
Carbs
4 Capsicums
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All the tools you would need
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2 cloves of Garlic
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½ tsp of Red Chilli Powder
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1/4 cup of Cheese
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