Piperies Stuffed

Piperies Stuffed is a delightful Greek dish featuring colorful bell peppers filled with a savory mixture of quinoa, herbs, and spices, making it both nutritious and satisfying. This dairy-free meal is perfect for a wholesome dinner, bursting with flavors and vibrant colors.

Ingredients

• 2 large bell peppers (red or yellow)
• 100 grams quinoa
• 250 ml vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 50 grams cherry tomatoes, diced
• 30 grams fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt - to taste
• Pepper - to taste
• 1 tablespoon olive oil
• Juice of 1 lemon

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions, usually about 15 minutes.
3. While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
4. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
5. Add the diced cherry tomatoes, dried oregano, paprika, salt, and pepper to the pan. Cook for another 3-4 minutes until the tomatoes soften.
6. Once the quinoa is cooked, fluff it with a fork and mix it into the pan with the sautéed vegetables. Stir in the chopped parsley and lemon juice, mixing well to combine.
7. Stuff each bell pepper with the quinoa mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.
9. Once done, remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 56 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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