Quinoa Stuffed Bell Peppers
Quinoa stuffed bell peppers : The combination of nutty quinoa, fresh vegetables, and fragrant herbs creates a satisfying and flavorful filling for sweet bell peppers.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 245 kcal
- 4 bell peppers
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups spinach chopped
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup pine nuts
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Preheat oven to 350°F (175°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
Rinse quinoa thoroughly in a fine-mesh strainer and then combine with water in a saucepan.
Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the water has been absorbed.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.Add the spinach and sun-dried tomatoes to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
Add the cooked quinoa to the skillet and stir to combine with the vegetables. Remove from heat and stir in pine nuts, fresh basil, salt, and pepper.
Stuff the quinoa mixture into the bell peppers and place them upright in a baking dish.
Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.
Keyword Quinoa Stuffed Bell Peppers