Roasted Vegetable and Quinoa Stuffed Peppers

Roasted Vegetable and Quinoa Stuffed Peppers are a nutritious and colorful dish that combines hearty quinoa with a medley of roasted vegetables, all nestled in tender bell peppers. This healthy American dinner is not only delicious but also packed with flavor and nutrients.

Ingredients

• Red bell peppers - 2
• Quinoa - 1/2 cup (90g)
• Vegetable broth - 1 cup (240ml)
• Zucchini - 1 small (100g), diced
• Cherry tomatoes - 1 cup (150g), halved
• Red onion - 1/2 medium (75g), chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Dried oregano - 1 teaspoon (1g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons (8g), chopped
• Feta cheese - 1/4 cup (30g), crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the tops off the red bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy. Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine diced zucchini, halved cherry tomatoes, chopped red onion, minced garlic, olive oil, dried oregano, salt, and black pepper. Toss until vegetables are evenly coated.
5. Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through.
6. Once the vegetables are roasted, combine them with the cooked quinoa and chopped parsley in the mixing bowl. Mix well to combine.
7. Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack it in.
8. Optional: Top each stuffed pepper with crumbled feta cheese.
9. Cover the baking dish with foil and bake in the oven for an additional 15 minutes. Remove foil and bake for another 5 minutes until the peppers are tender.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber which aids digestion.
• High in antioxidants from colorful vegetables.

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