Mariusz Lewandowski
Quinoa Stuffed Bell Peppers with a Zesty Tomato Sauce
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This delightful recipe features vibrant bell peppers filled with a nutritious quinoa mixture, topped with a zesty tomato sauce. It’s a delicious and healthy choice perfect for dinner or as an impressive dish for guests. The combination of fluffy quinoa, colorful vegetables, and rich tomato sauce makes it not only visually appealing but also packed with flavor and nutrients.
Ingredients:
For the Bell Peppers:
– 4 large bell peppers (red, yellow, or orange)
– 1 cup quinoa, rinsed
– 2 cups vegetable broth or water
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 zucchini, finely diced
– 1 cup cherry tomatoes, halved
– 1 cup canned black beans, rinsed and drained
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon chili powder (optional)
– Salt and pepper, to taste
– 1 cup shredded cheese (cheddar, mozzarella, or your choice)
For the Zesty Tomato Sauce:
– 1 tablespoon olive oil
– 3 garlic cloves, minced
– 1 can (15 ounces) crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
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. Set aside.
2. Cook the Quinoa:
– In a medium saucepan, bring the vegetable broth or water to a boil.
– Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
3. Prepare the Filling:
– In a large skillet, heat some oil over medium heat.
– Add the chopped onion and cook for 3-4 minutes until softened.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
– Stir in the diced zucchini and cook for about 5 minutes, until tender.
– Add the cherry tomatoes, black beans, ground cumin, paprika, chili powder (if using), salt, and pepper. Cook for another 5 minutes until the mixture is well combined and heated through.
– Remove from heat and stir in the cooked quinoa and shredded cheese.
4. Stuff the Peppers:
– Fill each bell pepper with the quinoa mixture, packing it in tightly.
– Place the stuffed peppers upright in a baking dish.
5. Make the Zesty Tomato Sauce:
– In a saucepan over medium heat, add the olive oil and minced garlic. Cook for 1-2 minutes until fragrant.
– Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
– Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
6. Bake the Stuffed Peppers:
– Pour the zesty tomato sauce over the stuffed peppers in the baking dish.
– Cover the dish with foil and bake for 35-40 minutes, until the peppers are tender.
7. Serve:
– Carefully remove the stuffed peppers from the oven.
– Garnish with fresh parsley or cilantro before serving.
Enjoy your delicious and colorful Quinoa Stuffed Bell Peppers with a Zesty Tomato Sauce!
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