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.
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.