Ingredients with Measurements:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 cup canned diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Large pot with lid
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring the vegetable broth to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
3. In a separate pan, heat olive oil over medium heat. Add onion and garlic and cook until softened.
4. Add zucchini and carrot and cook for another 5 minutes.
5. Add canned diced tomatoes, dried oregano, dried basil, salt, and pepper. Cook for another 5 minutes.
6. Add cooked quinoa to the vegetable mixture and stir well.
7. Stuff each bell pepper with the quinoa and vegetable mixture.
8. Place stuffed peppers in a baking dish and sprinkle with shredded mozzarella cheese.
9. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and the peppers are tender.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 305
Fat: 9g
Carbohydrates: 45g
Protein: 12g
Fiber: 9g
Sugar: 9g
Sodium: 543mg
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any color of bell pepper.
- You can use any type of cheese you prefer.
Variations:
- You can add ground beef or turkey to the quinoa and vegetable mixture.
- You can add different vegetables such as corn, peas, or mushrooms.
- You can add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- You can use leftover quinoa for this recipe.
- You can make the quinoa and vegetable mixture ahead of time and stuff the peppers right before baking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
Serve with a side of roasted potatoes or garlic bread.
Troubleshooting advice:
If the peppers are not tender enough, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw meat or vegetables.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of quinoa in this recipe adds a modern twist to this classic dish.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a hint of spice from the dried herbs.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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