Stuffed Bell Peppers with Quinoa and Vegetables
Main Dishes • European
Description
The cut-off part of the pepper can be kept as a lid, or it can be chopped and added to the other vegetables.
Ingredients
- Orange Bell Peppers 15 oz
- Quinoa 0 oz
- Broccoli 5 oz
- Spanish onions 5 oz
- Carrot 0 oz
- Macadamia Nuts 0 oz
- Parsley 0 oz
- Olive Oil 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil one and a half cups of water, add quinoa to the boiling water, reduce the heat, and let it cook for 15 minutes with the lid on, until all the water is absorbed.
Step 2
Wash the peppers, cut off the bottoms, and remove the seeds.
Step 3
Heat a skillet, add a teaspoon of coconut oil, and sauté the chopped garlic for 3 minutes, stirring constantly.
Step 4
Pour in a cup of water, add the chopped onion, cover with a lid, and simmer for 10 minutes.
Step 5
When the onion becomes translucent, add the finely chopped vegetables, mix, season with salt, and let it cook for another 10-15 minutes with the lid on.
Step 6
At the very end, add freshly ground black pepper, finely chopped cilantro, and quinoa, mix well, and fill the peppers with this mixture.
Step 7
Place the stuffed peppers in a baking dish and put them in a preheated oven at 390°F for 30 minutes.
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