Ingredients:

  • 1 cup (185g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth or water
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (5g) ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup (150g) fresh spinach, chopped
  • ½ cup (75g) cherry tomatoes, chopped
  • 2 tablespoons (30g) fresh parsley, chopped
  • 24 mini sweet bell peppers, assorted colors

Instructions:

  1. In a medium saucepan, bring vegetable broth (or water) to a boil.
  2. Add rinsed quinoa, cover, and reduce heat to a simmer. Cook for about 15 minutes or until liquid is absorbed. Fluff with a fork.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
  4. Stir in minced garlic, smoked paprika, cumin, salt, and pepper. Cook for another minute until fragrant.
  5. In a mixing bowl, combine cooked quinoa, sautéed onion mixture, chopped spinach, cherry tomatoes, and parsley. Mix thoroughly.
  6. Preheat oven to 375°F (190°C). Cut tops off mini peppers and remove seeds. Place peppers cut-side up on a baking sheet lined with parchment paper or greased with cooking spray.
  7. Generously fill each mini pepper with the quinoa filling using a spoon or small cookie scoop.
  8. Bake in preheated oven for 20 minutes, or until peppers are tender and lightly charred.
  9. Remove from the oven and allow to cool slightly before serving. Enjoy warm!