“Mediterranean Quinoa-Stuffed Bell Peppers: A Vegan Feast for the Senses”

Allergens

N/A (gluten-free)

Ingredients

• 6 large red bell peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper, to taste
• Olive oil

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the tops off of the bell peppers and remove the seeds and membranes. Place them on the prepared baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, or until slightly tender. Remove from oven and set aside.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and has absorbed all of the liquid. Fluff with a fork and set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent. Stir in zucchini, yellow squash, spices, and herbs. Cook for 5 minutes, or until the vegetables are tender.
5. Combine the cooked quinoa with the vegetable mixture. Season with salt and pepper to taste.
6. Fill each roasted bell pepper with the quinoa mixture, pressing it gently into place. Return the peppers to the oven and bake for an additional 10 15 minutes, or until heated through and the quinoa is slightly crispy on top.
7. Serve immediately, garnishing with additional fresh herbs if desired.

Chef’s Insight

To intensify the flavors, let the roasted bell peppers cool slightly before stuffing them with the quinoa mixture. This allows the peppers to better absorb the flavors of the filling.

Notes

Feel free to adjust the spice levels to your preference.