Joe Roshkovsky
Quinoa and Flaxseed-Stuffed Peppers with a Zesty Feta Crumble: A Nutritious and Tangy Delight
This dish combines the wholesome properties of quinoa and flaxseed with vibrant bell peppers and a tangy feta cheese crumble. It’s a perfect blend of textures and flavors, offering a nutritious meal that’s both healthy and delicious. The quinoa and flaxseed create a hearty filling while the bell peppers add a sweet note, and the feta brings a salty tang that balances everything beautifully.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn, thawed
– 1 tablespoon ground flaxseed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 2 tablespoons fresh cilantro, chopped
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers: Cut off the tops and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place them in a baking dish and set aside.
3. Cook the quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the broth is absorbed. Fluff with a fork and set aside.
4. Make the filling: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
5. Combine the ingredients: Stir in the black beans, corn, cooked quinoa, ground flaxseed, cumin, smoked paprika, red pepper flakes (if using), and salt and pepper. Cook for another 5 minutes, stirring occasionally. Adjust seasoning as needed.
6. Stuff the peppers: Spoon the quinoa mixture into each pepper, packing it down lightly. Drizzle a little olive oil over the tops of the stuffed peppers.
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 charred on the edges.
8. Add the finishing touches: Once out of the oven, sprinkle the feta cheese crumbles over the top of the peppers. Garnish with fresh cilantro.
9. Serve hot and enjoy: These quinoa and flaxseed-stuffed peppers are best enjoyed warm. Serve them as a main course or pair with a side salad for a complete meal.
Tips:
– Feel free to experiment with different types of beans or add more vegetables like chopped zucchini or spinach to the filling.
– For a vegan version, skip the feta or use a plant-based cheese alternative.
– These stuffed peppers can be made ahead and reheated, making them great for meal prep.
