“Succulent German Vegetarian Lunch: Aromatic Quinoa-Stuffed Bell Peppers with Herbed Goat Cheese”

Allergens

Dairy (goat cheese)

Ingredients

• 2 large red or yellow bell peppers
• 1 cup cooked quinoa
• 4 oz crumbled goat cheese
• 1/2 cup chopped fresh spinach
• 1/2 cup diced tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped parsley
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, goat cheese, spinach, tomatoes, onion, parsley, and garlic. Season with salt and pepper to taste.
4. Stuff the bell peppers with the quinoa mixture, pressing down gently to fill each one evenly.
5. Place stuffed bell peppers in a baking dish and drizzle with olive oil.
6. Bake for 20 25 minutes or until peppers are tender and filling is heated through.
7. Serve immediately, garnished with additional fresh parsley if desired.

Chef’s Insight

To elevate the dish further, add a sprinkle of smoked paprika or cumin to the quinoa mixture for added depth of flavor.

Notes

Feel free to mix and match your favorite vegetables and herbs for a personalized touch.