Stuffed peppers are such an aesthetically pleasing and flavourful dish. You’d be surprised to find out that they’re a lot easier to make than they look!
These little cups of flavour are super tasty and beautiful, and can be made with a few simple ingredients. You simply need to sauté some veggies and spices, combine with some cooked quinoa, stuff some pepper halves, and pop them in an oven or air fryer! The ingredients I’ve used below are what I came up with using what I had at home, so feel free to also get creative and switch things up to your availability and liking!
1 red bell pepper, vertically sliced in half
1/2 cup dry quinoa (I used a mix of red quinoa and regular quinoa)
1 small clove garlic, minced
1/2 red onion, finely chopped
1 thumb size piece of fresh turmeric root, grated (or alternatively 1 tsp of the spice)
1 small tomato, finely chopped
1 small bunch of parsley, finely chopped
1 tablespoon coconut oil
1 tsp pink salt
1/2 tsp black pepper
1/8 tsp cayenne
Soak your quinoa over night with 2x the amount of liquid to quinoa (for this recipe, use 1 cup of water). The next day, bring the quinoa and water to a boil, then simmer on low-medium heat until water is absorbed (about 15-25 mins).
Heat a pan with coconut oil, then add onions, spices, and ground turmeric. Stir on medium-high heat for about 3 minutes.
Reduce heat to medium, add garlic, and continue stirring for another 3 minutes.
Mix in parsley and stir for about a minute, and then mix in tomatoes and stir for another minute, then reduce heat to low.
Once the quinoa is cooked and ready, toss it into with the cooked veggies and stir to combine.
Coat your halved bell pepper with a small amount of coconut oil, and stuff each half with a good amount of the quinoa mixture.
Carefully place the stuffed peppers in either an oven or air fryer for about 10-20 minutes at about 350° F.