Cinematic Chilean Lunch for Vegetarians: Delightful Stuffed Bell Peppers with Quinoa and Roasted Veggies

Allergens

N/A

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 1 small zucchini
• 1 small yellow squash
• 1 small red onion
• 2 cloves garlic
• 1/4 cup fresh cilantro, chopped
• 1/4 cup parsley, chopped
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup black olives, sliced
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and cooked through. Fluff with a fork and set aside.
4. Dice zucchini, yellow squash, red onion, and garlic. In a large skillet, heat a drizzle of olive oil over medium heat. Add diced vegetables and cook until softened, about 5 7 minutes.
5. Stir in cooked quinoa, cilantro, parsley, salt, and pepper to taste. Remove from heat.
6. Stuff the bell peppers with the quinoa mixture, filling each one generously. Top with shredded cheese and olives.
7. Place stuffed bell peppers in a baking dish and bake for 20 25 minutes, or until the cheese is melted and slightly bubbling. Remove from oven and let cool for 5 minutes before serving.

Chef’s Insight

To make this dish even more flavorful, consider adding a pinch of ground cumin or smoked paprika to the quinoa mixture.

Notes

Use fresh ingredients for best results. If using frozen quinoa, thaw it before using.