Quinoa Stuffed Bell Peppers

🛒 Ingredients

• Bell Pepper, Red 150 g · 41 kcal
• Quinoa, uncooked 42 g · 156 kcal
• Vegetable Broth 60 g · 3 kcal
• Olive Oil 7 g · 62 kcal
• Onion, Yellow 50 g · 20 kcal
• Garlic, Clove 3 g · 4 kcal
• Diced Tomatoes, canned 200 g · 40 kcal
• Zucchini 50 g · 9 kcal
• Corn, frozen 30 g · 26 kcal
• Fresh Parsley, chopped 5 g · 2 kcal
• Ground Cumin 1 g · 4 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Oregano 1 g · 3 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Cut the bell peppers in half lengthwise, remove seeds and membranes, then arrange them cut-side up in a baking dish.
2. Rinse the quinoa thoroughly under cold water. Cook according to package directions using vegetable broth instead of water until all liquid is absorbed and quinoa is fluffy; set aside.
3. Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
4. Stir in diced zucchini, corn, and half of the canned diced tomatoes. Cook for 5-7 minutes until vegetables are slightly tender. Season with ground cumin, smoked paprika, dried oregano, salt, and black pepper.
5. Remove the pan from heat. Gently fold in the cooked quinoa and fresh chopped parsley into the vegetable mixture. Taste and adjust seasoning as needed.
6. Spoon the quinoa-vegetable mixture generously into each bell pepper half. Pour the remaining diced tomatoes around the peppers in the baking dish.
7. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Uncover and bake for another 10-15 minutes, or until peppers are tender and the filling is heated through and slightly browned on top.
8. Carefully remove from oven and serve hot. Garnish with extra fresh parsley if desired.