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Vegetable Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the diced zucchini, cherry tomatoes, and chopped spinach to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
- Stir in the cooked quinoa, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Spoon the vegetable and quinoa mixture into the prepared bell peppers, packing it down tightly. Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
Vegetable stuffed peppers have a rich history dating back to the Mediterranean region, where they were first created. This dish has been a staple in Mediterranean cuisine for centuries, with each region adding its own unique twist to the recipe. Chefs like Yotam Ottolenghi have popularized this dish with their innovative and flavorful variations, using a mix of bursty ingredients like tomatoes, onions, and herbs to create a tantalizing filling. Today, the best versions of this dish can be found in the Mediterranean and Middle Eastern restaurants, where the peppers are carefully selected and the filling is expertly seasoned. The key to a perfect vegetable stuffed pepper lies in the balance of flavors and the freshness of the ingredients. Whether it's the use of aromatic spices or the choice of vegetables, getting the filling just right is crucial. For a unique twist, some chefs also incorporate grains like quinoa or couscous into the filling, adding a delightful texture and depth of flavor.
60 min
4
250 calories
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