📝 About This Recipe
These vibrant bell peppers are a celebration of plant-based nutrition, featuring the ancient 'mother grain' of the Andes, Chenopodium quinoa. Each pepper is a vessel for a savory, aromatic filling of fluffy quinoa, toasted pine nuts, and tangy feta cheese, all harmonized by a touch of smoky paprika. It’s a wholesome, colorful masterpiece that offers a sophisticated balance of protein-rich grains and garden-fresh sweetness.
🥗 Ingredients
The Peppers
- 4 large Bell Peppers (assorted colors, tops sliced off and deseeded)
- 1 tablespoon Olive Oil (for brushing)
The Quinoa Filling
- 1 cup White Quinoa (rinsed thoroughly)
- 2 cups Vegetable Broth (low sodium)
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 cups Baby Spinach (roughly chopped)
- 1/2 cup Cherry Tomatoes (quartered)
- 1/4 cup Pine Nuts (lightly toasted)
- 1/2 cup Feta Cheese (crumbled)
Seasonings and Herbs
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano
- 2 tablespoons Fresh Parsley (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing the bottom with olive oil or lining it with parchment paper.
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2
Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove the bitter saponin coating. Drain well.
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3
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
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4
While the quinoa cooks, prepare the bell peppers. Slice off the tops (reserve them for later) and remove the seeds and white membranes from the inside.
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5
Place the empty peppers in the baking dish and pre-roast them for 10-15 minutes. This ensures the peppers are tender when the filling is done.
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6
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for 5 minutes until translucent and soft.
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7
Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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8
Add the chopped spinach to the skillet and cook for 2 minutes until just wilted. Remove the skillet from the heat.
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9
In a large mixing bowl, combine the cooked quinoa, the sautéed onion and spinach mixture, cherry tomatoes, toasted pine nuts, and chopped parsley.
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10
Gently fold in the crumbled feta cheese and lemon juice. Season with sea salt and black pepper to taste. Mix until well combined but not mushy.
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11
Generously spoon the quinoa mixture into each pre-roasted bell pepper, pressing down gently to pack the filling. Place the 'lids' of the peppers back on top.
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12
Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender and slightly charred on the edges.
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13
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle and the filling to firm up.
💡 Chef's Tips
Always rinse your quinoa thoroughly to avoid a bitter aftertaste. Pre-roasting the peppers is the secret to avoiding a crunchy, undercooked pepper shell. For a vegan version, swap the feta for nutritional yeast or vegan almond-based cheese. If you have leftover filling, it makes an excellent cold salad for lunch the next day. Use a variety of pepper colors (red, yellow, orange) for a stunning visual presentation.
🍽️ Serving Suggestions
Serve with a side of creamy Tzatziki sauce for dipping. Pair with a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio. Accompany with a simple arugula salad dressed in lemon and olive oil. Serve alongside roasted lamb or grilled chicken for a non-vegetarian feast. A dollop of Greek yogurt or hummus on top adds a lovely creaminess.