Bell peppers stuffed with quinoa and vegetables
2 servings
75 minutes
Stuffed bell peppers with quinoa and vegetables offer a harmonious blend of flavors and textures. This dish embodies the spirit of European cuisine, where fresh vegetables and healthy ingredients play a key role. Quinoa, known for its nutty aroma and nutritional value, makes the filling hearty yet light. Sweet peppers baked to softness retain juiciness and flavor richness. Adding broccoli, carrots, and red onion brings freshness and variety to the dish. Cashews add a pleasant crunch, creating an interesting textural play. This dish is perfect for a light dinner or festive table, delighting not only with taste but also with its vibrant appearance. An excellent choice for those seeking a balance between nutrition and enjoyment!
1
Boil one and a half cups of water, add quinoa to the boiling water, reduce the heat and let it cook for 15 minutes with the lid on until all the water is absorbed.
- Quinoa: 60 g
2
Wash the peppers, cut off their bottoms, and remove the seeds.
- Sweet pepper: 450 g
3
Heat the pan, add a teaspoon of coconut oil, and sauté the minced garlic for 3 minutes, stirring constantly.
- Olive oil: 4 tablespoons
4
Pour a glass of water, add chopped onion, cover with a lid, and simmer for 10 minutes.
- Red onion: 80 g
5
When the onion becomes transparent, add finely chopped vegetables, mix, salt, and let cook for 10-15 minutes with the lid closed.
- Broccoli cabbage: 100 g
- Carrot: 50 g
- Cashew: 30 g
- Salt: to taste
6
At the very end, add freshly ground black pepper, finely chopped cilantro, and quinoa, mix, and fill the peppers with this mixture.
- Ground black pepper: to taste
- Parsley: 5 g
- Quinoa: 60 g
- Sweet pepper: 450 g
7
Place the stuffed peppers in a dish and put them in a preheated oven at 200 degrees for 30 minutes.