Quinoa and Spinach Stuffed Bell Peppers

A nutritious and colorful dish featuring bell peppers stuffed with a savory mixture of quinoa, spinach, and spices. This healthy main dish is packed with protein and fiber, making it perfect for a light yet satisfying meal.

Steps

1. Preheat your oven to 375°F (190°C). 2. Rinse the quinoa under cold water and combine it with vegetable broth in a small pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy. 3. While the quinoa cooks, cut the top off the bell pepper and remove the seeds. Lightly drizzle the outside with olive oil. 4. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. 5. Add the chopped spinach, cherry tomatoes, cumin, salt, and pepper, and cook for another 2-3 minutes until the spinach is wilted. 6. Combine the cooked quinoa with the sautéed vegetables and mix well. 7. Fill the bell pepper with the quinoa mixture and place it in a baking dish. 8. Bake in the preheated oven for 25-30 minutes until the bell pepper is tender. 9. Garnish with fresh herbs if desired and serve warm.

1 large bell pepper (any color) 1/4 cup quinoa (dry) 1/2 cup vegetable broth or water 1 cup fresh spinach, chopped 1/4 cup cherry tomatoes, halved 1 clove garlic, minced 1 tablespoon olive oil 1/4 teaspoon cumin Salt and pepper to taste Fresh herbs for garnish (optional)