Ingredients:

  • 1 cup (185g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth or water
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • ½ teaspoon (2g) smoked paprika
  • Salt and pepper to taste
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (25g) feta cheese, crumbled (optional)
  • 8-10 mini bell peppers, halved and seeded
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) Italian seasoning (optional)

Instructions:

  1. Bring vegetable broth or water to a boil in a medium saucepan.
  2. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes).
  4. Stir in garlic, cumin, and smoked paprika; cook for an additional 1-2 minutes.
  5. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, salt, pepper, parsley, and feta (if using). Mix until well combined.
  6. Preheat oven to 375°F (190°C). Place halved mini peppers in a baking dish. Drizzle with olive oil and sprinkle with Italian seasoning.
  7. Spoon the quinoa filling evenly into each pepper half, pressing lightly to pack the filling.
  8. Bake in the preheated oven for 20 minutes or until peppers are tender but still vibrant in color.
  9. Allow to cool slightly before serving. Enjoy warm!