/gheeː peaː teaː/
Servings: 4 | 1 minutes | 422 kcal
Stuffed peppers have been enjoyed for centuries as a hearty and delicious meal. While the filling ingredients vary from region to region, the basic idea of stuffing peppers with a flavorful mixture has remained the same.
Stuffed peppers are said to have originated in the Middle East and were brought to the United States by immigrants in the late 1800s.
Ingredients
- 2 tbsp olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 cup chopped bell pepper
- 1 cup chopped zucchini
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp ground black pepper
- 4 large bell peppers, halved
- 1 cup marinara sauce
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400F (200C).
- Heat the olive oil in a large skillet over medium heat. Add the quinoa and cook, stirring, for about 5 minutes, until it starts to toast.
- Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, until the quinoa is cooked and most of the liquid has been absorbed.
- Add the onion, garlic, bell pepper, zucchini, oregano, basil, salt, and black pepper to the quinoa. Cook, stirring, for about 5 minutes, until the vegetables are tender.
- Spoon the quinoa mixture into the bell pepper halves. Place them in a baking dish and top with the marinara sauce. Cover the baking dish with foil.
- Bake the peppers for 20 minutes. Uncover and bake for an additional 10 minutes, until the peppers are tender and the filling is hot.
- Garnish with the parsley and serve.