John Washington
Quinoa-Stuffed Bell Peppers with a Unique Blend of Herbs and Feta
This dish offers a delicious twist on traditional stuffed bell peppers by using healthy quinoa as the base. Infused with a unique blend of herbs and crumbled feta cheese, these peppers are not only colorful and appealing but packed with nutrients and flavor, making them an excellent choice for a nutritious and satisfying meal.
Ingredients###:
For the Peppers:
– 4 large bell peppers (any color), tops cut off and seeds removed
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 cup spinach, chopped
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
For the Topping:
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
Instructions###:
Preparing the Quinoa###:
1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa.
3. Reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Preparing the Filling###:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant.
4. Stir in the halved cherry tomatoes and chopped spinach. Cook until the spinach is wilted, about 2-3 minutes.
5. Add the cooked quinoa to the skillet and mix well.
6. Stir in the dried oregano, dried basil, salt, and pepper.
7. Remove the skillet from heat and fold in the crumbled feta cheese.
Stuffing the Peppers###:
1. Stand the bell peppers upright in a baking dish. If needed, trim the bottoms slightly to make them stand.
2. Spoon the quinoa mixture into each bell pepper, packing it in tightly.
3. In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are coated with oil.
4. Sprinkle the breadcrumb mixture evenly over the tops of the stuffed peppers.
Baking###:
1. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden brown and the peppers are tender.
Serving###:
1. Allow the peppers to cool slightly before serving.
2. Serve the quinoa-stuffed bell peppers warm, garnished with additional fresh herbs if desired.
Enjoy this unique and delightful dish that’s both hearty and wholesome!
