Red Peppers Recipe

Preparation Steps

1. 1

   Cook the Quinoa

   Rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

2. 2

   Prepare the Filling

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 chopped red onion. Sauté for about 5 minutes until the onion is translucent. Stir in 2 cups of spinach and cook until wilted. Mix in the cooked quinoa, 1 cup of crumbled feta cheese, 1 teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of lemon juice. Remove from heat and let it cool slightly.

3. 3

   Prepare the Peppers

   Preheat the oven to 375°F (190°C). While the oven is preheating, wash and slice the tops off the 4 red bell peppers. Carefully remove the seeds and membranes from the inside.

4. 4

   Stuff the Peppers

   Fill each red bell pepper with the quinoa and feta mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.

5. 5

   Bake the Peppers

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred on top.

6. 6

   Garnish and Serve

   Once cooked, remove from the oven and let the peppers cool for a few minutes. Garnish with chopped parsley before serving.