Stuffed Peppers with Quinoa
Main Dishes • Greek
Description
The finished dish is equally delicious both warm and cold.
Ingredients
- Orange Bell Peppers 4 pieces
- Quinoa 5 oz
- Frozen spinach discs 5 oz
- Feta cheese 5 oz
- Onion 1 piece
- Garlic 1 clove
- Carrot 1 piece
- Ground Cumin a pinch
- Salt to taste
- Cheshire Cheese 0 oz
- Chopped Sage Leaves 0 oz
- Olive Oil 2 tablespoons
- Butter 1 tablespoon
Step-by-Step Guide
Step 1
Cut the tops off the peppers and remove the insides. Brush the peppers with olive oil and bake in a preheated oven at 390°F for 15 minutes.
Step 2
Meanwhile, cook the quinoa in water or chicken broth depending on your culinary preferences.
Step 3
Sauté the onion, carrot, and garlic in a mixture of butter and olive oil. Then add the spinach and simmer for a few minutes.
Step 4
In a separate bowl, mix the crumbled feta, cooked quinoa, sautéed vegetables, grated cheddar, cumin, and parsley. Adjust the salt, keeping in mind the saltiness of the cheese.
Step 5
Stuff the peppers with the mixture and bake for another 15–20 minutes, depending on your preferred level of doneness for the peppers.
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