Lemon Herb Quinoa Stuffed Peppers

$- 4 medium bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1/2 cup black olives, sliced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1 lemon (zest and juice) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup feta cheese, crumbled (optional) These ingredients create a vibrant and tasty dish. I love how the bell peppers add color and crunch. Quinoa gives us good protein and fiber. The broth adds depth, while the tomatoes and olives bring juicy flavors. Fresh herbs like parsley and basil add a nice touch. Lemon zest and juice brighten the mix. Garlic and onion powder give it a savory kick. You can add feta if you want a creamy finish. This mix is healthy and filling, perfect for lunch or dinner. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers. Remove the seeds and membranes. To prepare the bell peppers, start by preheating the oven. This step is key; it ensures even cooking. Next, carefully cut the tops off the peppers. This will create a lovely bowl for your filling. Removing the seeds and membranes is also important. It makes the peppers taste better and helps them cook evenly. You can brush the outside with a bit of olive oil for flavor. Place them in a baking dish for easy handling. - Boil the vegetable broth in a medium pot. - Add the rinsed quinoa and spices. Cooking the quinoa is simple. First, boil the vegetable broth in a medium pot. This adds flavor and moisture. Once boiling, add the rinsed quinoa, garlic powder, and onion powder. Stir gently, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will become fluffy as it absorbs the broth. - Combine cooked quinoa with vegetables and herbs. - Add lemon zest and juice. When the quinoa is ready, remove it from the heat. Use a fork to fluff it up. Next, mix in the halved cherry tomatoes and sliced black olives. Don’t forget the chopped parsley and basil! These herbs bring brightness to your dish. Finally, add the lemon zest and juice. This gives the filling a fresh taste. Season with salt and pepper to your liking. If you like, fold in some crumbled feta cheese for creaminess. - Fill each bell pepper with the quinoa mixture. - Pack and distribute the filling evenly. Now comes the fun part: stuffing the peppers! Take the quinoa mixture and spoon it into each prepared bell pepper. Pack it tightly but gently. This helps ensure each bite is full of flavor. Distribute the filling evenly among all the peppers. - Cover the baking dish with aluminum foil. - Bake the stuffed peppers, then finish without the foil. Cover your baking dish with aluminum foil. This helps the peppers steam and cook well. Place it in the preheated oven and bake for 25 minutes. After that, remove the foil and bake for 10 more minutes. This step makes the peppers tender and slightly caramelized. When done, take them out and let them cool slightly before serving. To cook quinoa well, start by rinsing it. Rinsing removes the bitter coating. Use a fine mesh sieve for this. After rinsing, add the quinoa to boiling vegetable broth. This makes the quinoa taste great. Cook it on low heat for about 15 minutes. The key to fluffiness is letting it rest after cooking. Use a fork to fluff it gently. To boost flavor, try adding more herbs. Fresh thyme or dill can be nice. You can also add spices like cumin or paprika. These will give your dish a warm touch. Mix them in with the quinoa before stuffing the peppers. For a beautiful plate, serve the stuffed peppers on a colorful dish. Sprinkle fresh parsley or basil on top. This adds color and freshness. A drizzle of lemon juice brightens the dish. It gives a nice zing that pairs well with the flavors. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal of your dish but also adds a variety of flavors. Rinse Quinoa Thoroughly: Rinsing quinoa before cooking helps remove its natural coating, called saponin, which can impart a bitter taste. Customize Your Fillings: Feel free to add other vegetables or proteins like spinach, zucchini, or chickpeas to the quinoa mixture for added nutrition and taste. Check Pepper Tenderness: Baking times can vary based on the size and type of your peppers, so check for tenderness by pricking them with a fork before removing from the oven. {{image_2}} You can easily boost the protein in your stuffed peppers. Adding beans or lentils is a great choice. Black beans or chickpeas mix well with quinoa. They add texture and flavor. Lentils cook fast and bring a nice earthiness. If you want meat, you can add cooked chicken or turkey. Shredded chicken blends nicely with the quinoa. You can also use ground turkey for a heartier meal. This way, you can customize the dish to your taste. If you prefer, you can use rice or couscous instead of quinoa. Both grains work well and taste great. Rice gives a softer texture, while couscous cooks faster. Quinoa has some unique benefits. It is high in protein and fiber. It also has all nine essential amino acids. This makes it a complete protein. Quinoa is gluten-free, making it a good option for many diets. You can make this dish vegan by omitting feta cheese. The stuffed peppers will still taste great without it. For plant-based proteins, try adding tofu or tempeh. These options soak up flavors well. You can also use nutritional yeast for a cheesy taste. These swaps keep the meal healthy and satisfying without meat or dairy. Store any leftover lemon herb quinoa stuffed peppers in an airtight container. Keep them in the fridge for up to 3 days. To reheat, place a pepper on a plate and cover it with a damp paper towel. This helps keep the pepper moist. Heat in the microwave for about 2-3 minutes, or until warm. For a crispier finish, use an oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. To freeze stuffed peppers, let them cool completely. Wrap each pepper tightly in plastic wrap. Place them in a freezer bag and remove as much air as possible. You can freeze them for up to 3 months. When ready to eat, take the peppers out and let them thaw overnight in the fridge. To reheat, bake in the oven at 350°F (175°C) for about 25 minutes. This keeps the flavor and texture just right. Bake stuffed peppers for about 35 minutes. First, cover them with foil for 25 minutes. Then, remove the foil and bake for 10 more minutes. This helps the peppers cook through and get tender. Yes, you can prepare stuffed peppers ahead of time. Make the filling and stuff the peppers. Then, cover and store them in the fridge. Bake them when you are ready to eat. This saves time on busy days. You can add many vegetables to your stuffed peppers. Here’s a list of great options: - Corn - Zucchini - Spinach - Mushrooms - Carrots - Kale These vegetables add flavor and nutrition. Choose your favorites to make the dish your own. In this blog post, we explored how to make delicious stuffed bell peppers. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to cook quinoa perfectly and pack those peppers with flavor. Remember, feel free to get creative with your stuffing. You can add proteins, use different grains, or modify the recipe to fit your needs. Enjoy experimenting, and share your tasty creations with others!$

Lemon Herb Quinoa Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, herbs, and vegetables.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

4 medium bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
0.5 cup black olives, sliced
0.25 cup fresh parsley, chopped
0.25 cup fresh basil, chopped
1 whole lemon (zest and juice)
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
0.5 cup feta cheese, crumbled (optional)

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.
In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, garlic powder, and onion powder. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Once the quinoa is cooked, remove it from heat and fluff with a fork. Stir in the cherry tomatoes, black olives, chopped parsley, chopped basil, lemon juice, and lemon zest. Season with salt and pepper to taste. If using feta cheese, mix it in gently.
Spoon the quinoa mixture into each prepared bell pepper, packing it tightly and evenly distributing the filling.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Remove from the oven and let cool slightly before serving.

Notes

Serve the stuffed peppers on a plate with a sprinkle of fresh herbs on top. Drizzle with a little extra lemon juice for added brightness.

Keyword healthy, quinoa, stuffed peppers, vegetarian