Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Stuffed bell peppers have been on my bucket list for at least a year and I’m so glad to finally cross it off my list.
Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness.
Cut the bell peppers into half and remove the inner part. Preheat oven at 350*c for 10 mins Grease bell peppers with olive oil (both side) Bake bell peppers for 15 mins at 350*c
Soak Quinoa for 10 mins in warm water and remove the water after that. Heat a pan and add 300ml water, add quinoa, salt and boil it for 15 mins until quinoa becomes transparent
Remove the water from the boiled quinoa Add chopped cucumber, carrots, onion, tomato and green chillies into boiled Quinoa and mix it well Add tomato ketchup, red chilli sauce, salt, olive oil and lemon into the mixture and mix it well.
Remove bell peppers from the oven Stuff Quinoa mixture into baked bell peppers Sprinkle red chilli flex and oregano on it and add cheese at the top Grill the stuffed bell peppers on high temperature for 5 mins
You can serve the QUINOA STUFFED PEPPERS as a starter with cheese dip
PS: If you make these Quinoa Stuffed Peppers, don’t forget to tag me on Instagram as @kathaniparikh and use the #greenflavours hashtag. I love seeing your takes on my recipes!
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