Quinoa Stuffed Peppers
Transform your ordinary peppers with this delicious recipe for quinoa stuffed peppers. Aromatic, filling and very healthy too.
Servings 4 serves
Calories 652kcal
Ingredients
- ⅔ cup quinoa white
- ⅔ cup quinoa red
- 500 ml chicken stock
- 1 red onion diced
- 1 tablespoon olive oil
- 2 tablespoon flat-leaf parsley finely chopped
- 1 tablespoon mint finely chopped
- ¾ cup dried cranberries can substitute with raisins
- ½ cup raw cashews roughly chopped (can substitute with pine nuts)
- 2 tablespoon molasses pomegranate
- ½ teaspoon ground cinnamon
- 150 g feta cheese crumbled, can substitute with goats cheese
- 1 pinch salt
- 1 pinch pepper
- 4 bell peppers medium-sized, sliced in half lengthways, cleaned, deseeded and white pith removed
- 1 tablespoon olive oil for drizzling
Instructions
- Rinse the quinoa under some cold water until the water runs clear. Place the rinsed quinoa into a pot along with the chicken stock. Allow the mixture to come to a boil, bring it to a simmer and cook for approx. 15 mins until the chicken stock has been absorbed. Set aside.
- Fry the onion in the olive oil until it becomes soft and translucent for approx 5 mins. Allow to cool completely before using.
- Preheat your oven to 180 deg C. In a large bowl combine the cooked quinoa, fried onion, herbs, cranberries, cashews, molasses, cinnamon, seasoning and feta cheese.
- Lay the cut peppers on a baking tray and stuff each half with the quinoa mixture, ensuring there is a little height. Drizzle a little olive oil over the peppers and bake in for 45 mins – 1 hour, until the peppers have are tender and cooked through.
- Allow to cool slightly and serve garnished with some chopped parsley.
Notes
- You can substitute rice (arborio or long-grain works great) for the quinoa.
- Cooking time may take up to 1 hour. Check the peppers towards the end, so they don’t burn.
Nutrition
Calories: 652kcal | Carbohydrates: 84g | Protein: 21g | Fat: 28g | Saturated Fat: 9g