John Washington
Elegant Quinoa and Feta Stuffed Bell Peppers
This delightful dish of Quinoa and Feta Stuffed Bell Peppers is a nutritious and flavorful option perfect for any occasion. The combination of fluffy quinoa, tangy feta cheese, and colorful bell peppers creates a visually appealing and deliciously healthy meal. With a blend of fresh herbs and spices, this dish is satisfying and packed with nutrients.
Ingredients:
– 4 large bell peppers (red, yellow, or orange)
– 1 cup quinoa
– 2 cups vegetable broth or water
– 1 cup crumbled feta cheese
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (fresh, canned, or frozen)
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
– Juice of 1 lemon
Instructions:
1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the chopped red onion and garlic, and sauté until the onion is translucent (about 5 minutes).
4. Combine Ingredients: Reduce the heat to medium and add the cooked quinoa, black beans, corn kernels, and cherry tomatoes to the skillet. Stir to combine. Add the ground cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring frequently.
5. Add Feta and Parsley: Remove the skillet from the heat and stir in the crumbled feta cheese and chopped parsley. Squeeze the juice of one lemon over the mixture and stir well.
6. Stuff the Peppers: Spoon the quinoa and feta mixture into each bell pepper, pressing down lightly to fill them completely.
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, or until the peppers are tender and slightly browned on top.
8. Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with extra parsley if desired.
Enjoy your Elegant Quinoa and Feta Stuffed Bell Peppers as a hearty main course or a delightful side dish!
