Pimientos Rellenos de Quinoa

Pimientos Rellenos de Quinoa is a vibrant dish featuring bell peppers stuffed with a nutritious quinoa filling, seasoned with traditional Spanish flavors. This healthy supper is not only colorful but also packed with protein and fiber, making it a satisfying meal.

Ingredients

• 2 large bell peppers (any color)
• 100 grams quinoa
• 200 ml vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100 grams cherry tomatoes, halved
• 50 grams black olives, pitted and sliced
• 1 teaspoon smoked paprika
• 1 teaspoon olive oil
• Salt to taste
• Pepper to taste
• Fresh parsley, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water and cook it in a saucepan with vegetable broth for about 15 minutes, or until the liquid is absorbed. Set aside to cool.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the cherry tomatoes, olives, smoked paprika, salt, and pepper, cooking for another 5 minutes until the tomatoes soften.
5. Combine the cooked quinoa with the sautéed mixture in a bowl, mixing well.
6. Slice the tops off the bell peppers and remove the seeds. Fill each pepper with the quinoa mixture, packing it lightly.
7. Place the stuffed peppers upright in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 54 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in protein and fiber from quinoa, promoting satiety and digestive health.
• Contains antioxidants and vitamins from bell peppers and tomatoes, supporting immune function.

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