Quinoa and Herb-Stuffed Bell Peppers: A Burst of Freshness in Every Bite

This vibrant and nutrient-packed dish combines the nutty flavors of quinoa with fresh herbs and colorful bell peppers. The bell peppers serve as a natural container, baking to a tender perfection while infusing the stuffing with their sweet notes. This recipe is both visually appealing and incredibly satisfying, perfect for a healthy dinner or as a stunning side dish.

Ingredients:

For the Bell Peppers:
– 4 large bell peppers (any color), tops cut off and seeds removed

For the Stuffing:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth (or water)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 cup canned black beans, drained and rinsed
– 1 medium zucchini, diced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup grated parmesan cheese (optional)
– Lemon wedges for serving, optional

Instructions:

1. Prepare the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.

2. Preheat the Oven: Preheat your oven to 375°F (190°C).

3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.

4. Mix the Stuffing: Add the cherry tomatoes, black beans, diced zucchini, cumin, smoked paprika, salt, and pepper to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.

5. Combine with Quinoa: Add the cooked quinoa to the skillet mixture. Stir well to combine. Remove from heat and mix in the fresh parsley, basil, and cilantro. If using, stir in the grated parmesan cheese.

6. Stuff the Peppers: Place the bell peppers upright in a baking dish. Fill each pepper with the quinoa mixture, pressing down slightly to pack the stuffing.

7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly browned on top.

8. Serve: Allow the stuffed bell peppers to cool for a few minutes before serving. Serve with lemon wedges on the side for an extra burst of freshness, if desired.

Enjoy your delightful Quinoa and Herb-Stuffed Bell Peppers! These can be enjoyed as a wholesome main dish or a flavorful side that brings color and nourishment to any meal.