Quinoa Stuffed Bell Peppers- #stuffedcapsicumrecipe #capsicum #bellpeppers

cheese

🥗Healthier: nutritional yeast

💰Cheaper: sour cream

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is often less expensive and still provides a filling base.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a more economical option for stuffing.

Cook 1 cup of quinoa with 1 and 1/2 cups of water until fluffy.

Heat 2 tbsp of oil in a pan over medium heat.

Add 1 tsp of cumin seeds to the hot oil.

Finely chop ginger, garlic, and green chili; add them to the pan and stir.

Add finely chopped onion, carrot, and bell peppers to the pan.

Season with salt and turmeric; stir and cook covered for a few minutes.

Check the vegetables to ensure they are nicely cooked.

Add 1 tsp of garam masala powder to the vegetables; you can also use pizza seasoning or taco powder for variation.

Add the cooked quinoa to the vegetable mixture and stir well.

Switch off the flame and mix in finely chopped cilantro; set aside.

Cut the bell peppers in half; use those with four or three lobes for stability.

Heat a cast iron pan on medium heat and place a stand inside.

Place the halved bell peppers on the stand, cover with a lid, and bake for 5 minutes.

Chop pickled olives and jalapenos finely; add them to the prepared quinoa mixture.

Mix in some mozzarella cheese with the quinoa mixture.

Stuff the bell peppers with the quinoa cheese mixture, packing it in tightly.

Top the stuffed peppers with additional mozzarella cheese.

Return the stuffed peppers to the cast iron pan, cover with a lid, and bake for about 15 minutes until the cheese melts.

After 15 minutes, open the lid and sprinkle dried basil and red chili flakes on top.

Bake for an additional 5 minutes with the lid on to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens