Vegetarian Stuffed Peppers Recipe

Cook the quinoa: Rinse the quinoa under cool water until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add 1 cup (240ml) of water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Set aside.

Preheat oven to 400F (200C).

In a large pan or skillet, heat olive oil. Add chopped onion and sauté for 5-6 minutes. Add minced garlic and cook for 2 minutes more.

Add cooked quinoa, black beans, crushed tomatoes, seasoning, chopped parsley, and cook for 5 minutes.

Cut the tops off the bell peppers and remove the seeds. Fill the peppers loosely with the filling mixture.

Spread a few tablespoons of tomato sauce at the bottom of a 9X13-inch (22X33cm) square baking dish or a 30cm round baking dish. Arrange stuffed peppers in the baking dish.

Sprinkle some shredded cheese on top.

Grease with oil a piece of foil and cover the peppers with oiled side down.

Bake, covered, for 35-40 minutes, remove the foil and bake for 10 minutes more until the peppers are tender and the cheese is melted.

Equipment Needed

Spice Level:

Dietary