Stuffed Peppers

Stuffed Peppers are a vibrant Moroccan dish filled with a spiced mixture of quinoa, vegetables, and nuts, offering a delightful combination of flavors and textures. This vegetarian meal is both nourishing and satisfying, making it perfect for a healthy lunch.

Ingredients

• 2 large bell peppers (any color)
• 100 grams quinoa
• 200 ml vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium carrot, grated
• 50 grams chickpeas, cooked
• 30 grams raisins
• 30 grams almonds, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, cut the tops off the bell peppers and remove the seeds. Set aside.
4. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
5. Add the diced zucchini and grated carrot to the skillet, cooking for another 5 minutes until softened.
6. Stir in the cooked quinoa, chickpeas, raisins, chopped almonds, cumin, coriander, smoked paprika, salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.
7. Stuff each bell pepper with the quinoa mixture, packing it gently.
8. Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from quinoa and chickpeas.
• High in dietary fiber, promoting digestive health.

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