This recipe has been on my mind ever since I discovered the goodness of quinoa. It’s fairly easy to assemble and can even be baked beforehand. I have used green bell peppers but you can make these more colorful with orange/ red/ yellow ones. This is a good substitute for traditional stuffing for Thanksgiving dinner especially if you are entertaining vegetarians. We had it for our TG dinner last week and everyone loved it.
Prep time: 15 minutes
Cooking time: 40 minutes
Level : Easy
Cuisine: Main Course
Serves : 3
2 tbsp olive oil
1/3 cup diced onions
1 cup diced, boiled potatoes
1 cup cooked quinoa
1/4 cup cilantro
2 tbsp lime juice
1 tsp basil powder
1/4 cup walnuts, roughly chopped
1/2 tsp garam masala
salt and pepper as per taste
green chilies optional
1 cup grated mozzarella / cheddar cheese
3 Bell peppers ( any color ) , medium size
Cook quinoa as per package instructions.Heat oil in a skillet. Add onions, potatoes, basil powder. Saute for a minute on medium heat. Add quinoa, cilantro, lime juice, green chillies, walnut, garam masala, salt and pepper. Mix all the ingredients nicely.
Cut peppers from the top
Fill with spice mix above layering with shredded mozzarella. I put 1 tablespoon of quinoa mix and 1 tablespoon of shredded cheese layering until the bell pepper is filled to the top. Make sure to spoon some cheese on the top before covering the peppers with lids.
Bake at 350 F ( 175 C ) for 30 minutes.
Enjoy with your favorite soup.
Cooked brown/ white rice or home made paneer can be used instead of quinoa.
Quinoa is rich in proteins, magnesium, dietary fiber, iron and Vitamin B-6.
Bell peppers are an excellent source of Vitamin C.