Rainbow Bell Peppers Stuffed with Savory Quinoa and Veggies
Lookingfor a healthy and filling gluten-free meal? Try these Quinoa Stuffed BellPeppers—they're easy to make and delicious
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups spinach chopped
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup pine nuts
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut off the upper sides of bell peppers and remove the seeds and membranes.
- First, using a fine-mesh strainer, thoroughly wash the quinoa, and then add it to water in a saucepan.
- Olive oil should be heated in a big saucepan while the quinoa is cooking.
- After absorbing the water, simmer the mixture for 15 to 20 minutes.
- After two to three minutes of cooking the garlic and onion, the onion should be transparent.
- For around three minutes, let tomatoes and spinach boil in a pot.
- Stir the cooked quinoa into the pot with the veggies after adding it. After removing it from the fire, pine nuts, fresh basil, salt, and pepper should be added.
- Fill the bell peppers with the quinoa mixture, then stand them up in a baking dish.
- If you want soft peppers with a browned top, bake them at 400 degrees for 30-35 minutes.