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Stuffed Peppers with Quinoa and Vegetables

This dish features large bell peppers filled with a savory mixture of cooked grains, sautéed vegetables, cheese, and herbs, then baked until tender and bubbly. The peppers soften beautifully during roasting, releasing their sweet aroma, while the filling becomes hot and flavorful, offering a comforting yet adaptable meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably large and sturdy
  • 1 cup cooked quinoa or rice cooled
  • 1 cup chopped cooked vegetables zucchini, mushrooms, or spinach
  • 1/2 cup shredded cheese mozzarella or cheddar
  • 1 diced onion medium-sized
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp paprika optional, for flavor
  • to taste salt and pepper

Equipment

  • Baking dish
  • Skillet
  • Chef’s knife
  • Spoon
  • Aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F). Prepare a baking dish by lightly greasing it or lining it with parchment paper.
  2. Slice off the tops of each bell pepper and carefully remove the seeds and membranes to create a hollow cavity. Place the peppers upright in the baking dish.
  3. In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until fragrant and slightly softened, about 5 minutes. You'll notice the aroma intensify and the onions turn translucent.
  4. Stir in the cooked grains, chopped vegetables, paprika, and half of the shredded cheese into the skillet. Mix everything thoroughly so the flavors meld together. The filling should look vibrant and be heated through.
  5. Use a spoon to evenly stuff each pepper with the filling, pressing down gently to pack it in. Place the filled peppers upright in the baking dish.
  6. Top each stuffed pepper with the remaining shredded cheese for that gooey, cheesy crust. Sprinkle with herbs or additional spices if desired.
  7. Cover the baking dish loosely with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the filling is hot throughout. You’ll see bubbling cheese and softened peppers when it’s ready.
  8. Remove the foil and broil for an additional 2-3 minutes if you want a golden, bubbly cheese topping. Keep an eye on it to prevent burning.
  9. Carefully take the dish out of the oven and let the peppers rest for about 5 minutes. They will be hot and fragrant, ready to serve as a satisfying main course.

Notes

Feel free to customize the filling with your favorite vegetables or seasonings. For a vegetarian option, skip the cheese or substitute with plant-based cheese. You can also prepare the filling ahead of time for an even easier weeknight dinner.