Stuffed Peppers with Quinoa
4 servings
45 minutes
Stuffed peppers with quinoa are an elegant dish of Greek cuisine that combines the freshness of vegetables and the richness of cheese. Quinoa, known for its nutritional properties, adds a textural lightness to the filling, while feta and cheddar create a delicious creamy flavor with a hint of spice. Spinach adds freshness to the dish, and cumin provides a refined Eastern note. The peppers are first baked to bring out their natural sweetness and then filled with aromatic stuffing and perfected in the oven. This is an ideal Mediterranean-style dinner dish that harmoniously combines healthiness and rich flavors. Stuffed peppers can be served as a standalone dish or alongside Greek salad for a complete gastronomic composition.
1
Cut off the tops of the peppers and remove the insides. Brush the peppers with olive oil and bake in a preheated oven at 200 degrees for 15 minutes.
- Bell pepper: 4 pieces
- Olive oil: 2 tablespoons
2
Cook quinoa in water or chicken broth in parallel, depending on culinary preferences.
- Quinoa: 100 g
3
Sauté onion, carrot, and garlic in a mixture of butter and olive oil. Then add spinach and simmer for a few minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 1 clove
- Frozen spinach: 150 g
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
4
In a separate bowl, mix crumbled feta, cooked quinoa, sautéed vegetables, grated cheddar, cumin, and parsley. Adjust for salt, keeping in mind the saltiness of the cheese.
- Feta cheese: 120 g
- Quinoa: 100 g
- Cheddar cheese: 70 g
- Ground cumin: pinch
- Salt: to taste
- Chopped parsley: 10 g
5
Stuff the peppers with the mixture and bake for another 15-20 minutes, depending on your preferred doneness.
- Bell pepper: 4 pieces
