Peperoni Ripieni

Peperoni Ripieni are vibrant, stuffed peppers that showcase a delightful combination of savory ingredients, perfect for a dairy-free snack. These flavorful bites are not only colorful but also incredibly satisfying, making them a great addition to any meal or as a standalone treat.

Ingredients

• Bell peppers (red or yellow) - 2 large
• Quinoa - 100 grams (1/2 cup)
• Cherry tomatoes - 100 grams (1 cup, halved)
• Black olives - 50 grams (1/4 cup, chopped)
• Red onion - 50 grams (1/4 cup, finely chopped)
• Garlic - 2 cloves (minced)
• Fresh parsley - 15 grams (1/4 cup, chopped)
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water, then cook it according to package instructions (usually about 15 minutes).
3. While the quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Place them upright in a baking dish.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, chopped olives, red onion, minced garlic, and chopped parsley.
5. Drizzle the mixture with olive oil and balsamic vinegar, then season with salt, black pepper, and paprika. Stir until well combined.
6. Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred.
9. Remove from the oven and allow to cool slightly before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from bell peppers and tomatoes.
• High in fiber, which aids in digestion.

Tags