Vegetarian American Dinner Feast: Wholesome Quinoa Stuffed Bell Peppers with Sweet Potato Mash and Garlic Herb Butter Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large bell peppers (any color) 1 cup uncooked quinoa 2 cups vegetable broth 1 small sweet potato, peeled and diced 1 tbsp olive oil Salt and pepper, to taste Garlic herb butter sauce ingredients: + 4 tbsp unsalted butter + 3 cloves garlic, minced + 2 tbsp fresh parsley, chopped + 1 tbsp fresh dill, chopped + Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and fluffy. Set aside.
4. Boil diced sweet potato in water until tender, about 10 12 minutes. Drain and mash with olive oil, salt, and pepper.
5. For the garlic herb butter sauce, melt butter in a small saucepan over low heat. Add minced garlic, chopped parsley, and dill. Season with salt and pepper. Set aside.
6. Stuff bell peppers with cooked quinoa and bake for 20 25 minutes or until softened and heated through.
7. Serve bell peppers on plates with a dollop of mashed sweet potato and drizzle with garlic herb butter sauce. Enjoy your mouthwatering vegetarian feast!

Chef’s Insight

The combination of textures in this dish, from the tender bell peppers to the creamy mashed sweet potato, creates a memorable mouthfeel experience. The garlic herb butter sauce adds a burst of flavor that ties everything together.

Notes

Use fresh vegetables and herbs for the best flavor and nutritional value.