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- 4 large bell peppers - 1 cup quinoa - 2 cups vegetable broth or water - 1 cup cherry tomatoes - 1 cup fresh spinach - 1/4 cup fresh parsley - 1/4 cup fresh basil - 1/4 cup feta cheese (optional) - 1 lemon (juice and zest) - 2 cloves garlic - 1 teaspoon extra virgin olive oil - Salt and pepper To make Lemon Herb Quinoa Stuffed Peppers, gather the following ingredients. Start with four large bell peppers. You can pick any color you like. Next, you need one cup of quinoa. Rinse it well before using. This keeps your dish light and fluffy. You will also need two cups of vegetable broth or water for cooking the quinoa. For a burst of flavor, grab one cup of halved cherry tomatoes. Fresh spinach adds great texture, so use one cup of coarsely chopped leaves. Herbs are key for this dish. Use a quarter cup each of finely chopped parsley and basil. For a creamy touch, add a quarter cup of crumbled feta cheese, but this is optional. Don’t forget one lemon! You will need both its juice and zest. Two cloves of minced garlic enhance the taste. Finally, grab a teaspoon of extra virgin olive oil, along with salt and pepper to season. These fresh ingredients create a delightful mix of flavors in each stuffed pepper. Each bite will offer a tasty experience, combining the zest of lemon, the warmth of herbs, and the heartiness of quinoa. Enjoy the process of preparing this meal—it’s as much fun as it is rewarding! - Preheat your oven to 375°F (190°C). - Take the bell peppers and slice the tops off. Remove the seeds inside. Place the peppers upright in a baking dish. This keeps them stable as they cook. - In a medium saucepan, mix the rinsed quinoa with vegetable broth. - Bring this mixture to a boil. Once it boils, lower the heat. Cover it and let it simmer for about 15 minutes. The quinoa should be fluffy and all the broth absorbed. - In a large bowl, combine the cooked quinoa with cherry tomatoes, spinach, parsley, basil, lemon juice, lemon zest, and minced garlic. - Stir until all ingredients mix well. Season to taste with salt and pepper. - If you like feta cheese, fold it gently into the quinoa mix. Make sure it’s spread evenly without breaking it too much. - Take each bell pepper and fill it with the quinoa mixture. Pack it in tightly. This helps the peppers keep their shape while baking. - Cover the baking dish with aluminum foil. This traps moisture while baking. - Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10 minutes. The peppers should be soft and slightly caramelized. To make the best quinoa, start by rinsing it well. Rinsing removes the bitter coating called saponin. After rinsing, cook the quinoa in vegetable broth instead of water. This adds a rich flavor that makes the dish stand out. You can boost the taste of your dish by adding fresh herbs. I suggest using parsley and basil for a fresh touch. You might also try oregano or thyme for a different flavor. Remember to season the quinoa mixture with salt and pepper. Taste as you go to get it just right! For a complete meal, pair your stuffed peppers with a green salad. A light vinaigrette will complement the flavors nicely. You can also serve them with a side of roasted veggies or a creamy yogurt dip. These sides enhance the meal and make it more filling. {{image_4}} You can use many types of peppers in this recipe. Large bell peppers are great, but mini peppers make fun appetizers. They are easy to eat and look pretty on a plate. You can also mix colors. Green, red, yellow, and orange peppers add beauty to your meal. The colors pop and make your dish more inviting. If you want a dairy-free version, skip the feta cheese. The quinoa and veggies still taste great. You can add extra vegetables or legumes. Try black beans or corn for added texture. This keeps the meal filling and healthy. You can also add a splash of lime juice for extra zest. Quinoa is not your only choice. You can swap it for rice or couscous. Both options work well and can change the flavor. If you want more protein, include beans. Chickpeas or lentils are also tasty additions. They blend well with the herbs and spices. This gives you a hearty meal that everyone will enjoy. To keep your lemon herb quinoa stuffed peppers fresh, first let them cool. Place them in an airtight container. This way, they stay moist and tasty. Store the container in the refrigerator. These peppers last for about 3 to 4 days. If you want to keep them longer, freezing is a great option. Wrap each pepper in plastic wrap, then place them in a freezer bag. Remove as much air as possible. They can stay in the freezer for up to 3 months. When it’s time to enjoy your stuffed peppers again, reheating is simple. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the peppers on a baking dish. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes. If you use the microwave, place one pepper on a plate and cover it with a damp paper towel. Heat for 2 to 3 minutes. This keeps the flavor and texture just right. Enjoy your meal as if it was freshly made! Stuffed peppers can last in the fridge for about 3 to 5 days. Store them in an airtight container. Make sure they cool completely before placing them in the fridge. This helps avoid moisture build-up, which can make them soggy. Yes, you can make stuffed peppers ahead of time. Prepare them and store them unbaked in the fridge for up to 24 hours. When you're ready to bake, just pop them in the oven. You may need to add a few extra minutes to the baking time since they will start cold. Great sides for stuffed peppers include: - A simple green salad - Steamed broccoli or green beans - A side of roasted sweet potatoes These sides add color and nutrition to your meal and help balance flavors. Peppers are done when they are soft and slightly caramelized. You can test them by piercing with a fork. If it goes in easily, they are ready. The filling should also be hot throughout. You can easily customize the filling! Consider adding: - Black beans for protein - Corn for sweetness - Different veggies like zucchini or mushrooms - Other grains like rice or farro This lets you tailor the dish to your taste or dietary needs. Stuffed bell peppers provide a tasty and healthy meal option. We explored the ingredients, preparation steps, and storage tips for this dish. You learned how to cook quinoa and mix it with fresh veggies and herbs. I shared helpful tips for adjusting flavors and suggested variations to keep it exciting. Remember, you can make this dish fit your preferences while ensuring it stays delicious. Enjoy your cooking adventure with these stuffed peppers!

Lemon Herb Quinoa Stuffed Peppers

Discover the vibrant flavors of Lemon Herb Quinoa Stuffed Peppers, a delicious and healthy recipe that’s perfect for any meal! This simple dish combines fluffy quinoa, fresh veggies, and zesty lemon for a burst of taste in every bite. Ideal for meal prep or a cozy dinner, these stuffed peppers are both nutritious and satisfying. Click to explore the full recipe and bring this delightful dish to your table today!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves, coarsely chopped

1/4 cup fresh parsley, finely chopped

1/4 cup fresh basil, finely chopped

1/4 cup feta cheese, crumbled (optional, for extra flavor)

1 lemon, juiced and zested

2 cloves garlic, minced

1 teaspoon extra virgin olive oil

Salt and pepper, to taste

Instructions
 

Prepare the Oven and Peppers: Begin by preheating your oven to 375°F (190°C). While the oven heats up, carefully slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a suitable baking dish, ensuring they are stable.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and the vegetable broth (or water). Bring this mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.

      Mix the Filling: In a large mixing bowl, combine your cooked quinoa with the halved cherry tomatoes, chopped spinach, parsley, basil, lemon juice, lemon zest, minced garlic, and olive oil. Gently stir all the ingredients until they are well incorporated. Taste the mixture and season with salt and pepper according to your preference.

        Add Feta: If you choose to use feta cheese, fold the crumbled pieces into the quinoa mixture, ensuring they are evenly distributed without breaking them up too much.

          Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, packing it in tightly to ensure they hold their shape during baking.

            Bake the Peppers: Cover the baking dish with aluminum foil to trap moisture. Bake in your preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the peppers are soft and slightly caramelized.

              Serve: Once baked, remove the dish from the oven and allow the stuffed peppers to cool for a few minutes before serving to avoid burning yourself.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: For an eye-catching presentation, arrange the stuffed peppers on a large platter. Drizzle any leftover lemon juice over them and garnish with additional herbs for a fresh and vibrant display. Enjoy your delightful and healthy meal!