Roasted Vegetable and Quinoa Stuffed Peppers

Enjoy a wholesome meal with these Roasted Vegetable and Quinoa Stuffed Peppers. Filled with a vibrant mix of roasted vegetables and protein-packed quinoa, they provide a satisfying and healthy option for any meal. The unique blend of natural flavors and textures makes this dish a nourishing choice for both vegetarians and those simply seeking a tasty, plant-based entree.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, cooked
• 1 cup zucchini, diced
• 1 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the quinoa, zucchini, red onion, cherry tomatoes, garlic, olive oil, paprika, and cumin. Mix well to ensure even coating and flavor distribution.
3. Fill each halved bell pepper with the quinoa and vegetable mixture, packing lightly to fit snugly.
4. Arrange the stuffed peppers on a baking sheet and cover with aluminum foil to prevent drying.
5. Bake covered for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the peppers are tender and slightly charred.
6. Garnish the baked stuffed peppers with crumbled feta cheese and freshly chopped parsley. Serve warm.

Keywords: Healthy, Vegan, Quinoa, Main Course, Mediterranean

Spice Rack: Paprika, Cumin

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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