Cheese and Quinoa Stuffed Peppers

October 11, 2021 2 min read

Cheese and Quinoa Stuffed Peppers

For all the cheese lovers out there, we present to you a great recipe which is sure to curb the cravings of yours. A multi colored dish, enticing enough to lure even those meat devoted foodies around. The dish is pretty much a very basic idea for the people who are looking for a quick run in the kitchen, yet looking for something lusciously tasty to go for.

The dish we will be making today is a Cheese and Quinoa Stuffed Peppers, sounds delicious already isn’t it, let’s get into the making.

Ingredients required

  • 1 cup uncooked Organic Red Royal Quinoa
  • 2 cups chicken or vegetable stock
  • 4 bell peppers 
  • 1/4 cup olive oil
  • 2 onions, (finely chopped)
  • 2 garlic cloves, (minced)
  • 1 medium tomato, (finely chopped)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Himalayan pink rock salt - fine grind, (can add more according to taste)
  • 1/4 teaspoon pepper
  • 1/2 cup black beans, (rinsed and drained)
  • 1/2 cup peas
  • 1 lemon juice
  • 1/2 cup shredded cheese 

Let’s get the cooking started

  • Preheat the oven to 350 degrees. Cook the Organic Red Royal Quinoa in the chicken/vegetable stock accordingly. Do it for about 12-15 minutes, or until the liquid is dried off.
  • Next, cut off the tops of the pepper and after doing so clean the inner core and seeds from the pepper. 
  • Place the hollowed peppers and their tops in a dish, cover with foil and bake for 20-30 minutes until they become soft.
  • In a large pan heat the oil in medium heat, and add the zucchini and onions. Cook for 4-5 minutes until they soften. 
  • Add some garlic and cook for another minute. Add tomato and tomato paste, stir to combine. Add garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes. Add beans and peas. 
  • Get the veggie mixture off the heat, add the cooked quinoa to it. Squeeze the lemon over the quinoa and stir to combine. Add more salt and pepper accordingly.
  • Spoon the mixture into pre-cooked peppers and top with a sprinkle of extra cheese on the top. Place the cut tops of the peppers back on, and bake for an additional 20-30 minutes.

Take the colorful cooked peppers out of the oven and enjoy a tasty delicacy of cheese and freshly cooked vegetables. The oozing out cheese will make the whole experience of digging into the dish even more satiable satisfactory. 

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