Which color bell pepper is the healthiest?

Red peppers are technically the healthiest! Did you know that all the colors of bell peppers are technically the same? They are just harvested at different times. Since red bell peppers are harvested the latest, they are packed with more nutrition.

Do you have to cook peppers before stuffing them?

Nope! These peppers are lightly roasted before stuffing them to give the peppers a delicious roasted flavour. You’ll see some recipes that stuff raw peppers, but roasted peppers make for a tastier stuffed pepper!

What is the healthiest way to cook peppers?

All vegetables will lose some of their nutrients when cooked. (But don’t worry, they’re packed with so many vitamins and minerals you won’t be losing out on much.) Roasting or grilling peppers with is a great healthy cooking option that requires little to oil added oil.

How do you make stuffed peppers not bland?

It’s all about seasoning the stuffing! This is why we cook the quinoa in vegetable stock in this recipe. Seasoning each layer of ingredients used to stuff the peppers will result in flavourful and delicious stuffed peppers!

How do you make stuffed peppers not watery?

The trick to making stuffed peppers that aren’t watery is to lightly precook the peppers before stuffing them. This will help draw out moisture from the peppers. You can precook them by slightly roasting them in the oven, or boiling them in a pot of water.

What flavors go well with bell peppers?

There are so many delicious flavours that go well with stuffed peppers! Some great pairings for your peppers are garlic, onion, basil, oregano, thyme, cilantro, cayenne pepper, feta cheese and parmesan cheese.

Vegetarian Quinoa Stuffed Bell Peppers Recipe

Description

These Quinoa Stuffed Peppers are easy to make and packed with flavour!

Ingredients

Units Scale

4 bell peppers (any colour)
1 cup uncooked quinoa
2 cups vegetable stock
1 tsp herbs de province
1 tbsp olive oil
2 shallots, chopped
2 garlic cloves, chopped
1/4 cup sundried tomato pesto
1 cup chickpeas (from a can, or cooked from dry)
salt and pepper to taste
Shredded cheddar cheese (optional, omit for vegan)
parsley, cilantro or basil to top

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Instructions

Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.
Roast the peppers: Slice the peppers in half lengthwise, and remove the seeds. Place face down on the baking sheet and roast in the oven for 15 minutes. While the peppers roast, prep the quinoa.
Cook the quinoa: Mix the quinoa, vegetable stock and herbs de province in a pot and bring to a boil, then cover and let simmer on low for 15 minutes. Remove from heat and fluff with a fork.
Make the stuffing: Heat the olive oil in a large pan on medium-high heat. Add the shallots and garlic and let cook for 1-2 minutes, then add the sundried tomato pesto and chickpeas and mix together for another minute, then add the quinoa and mix everything together. Season with salt and pepper.
Stuff the peppers: with the quinoa stuffing and place in a baking dish or on a baking sheet. Top with shredded cheese if desired and bake in the oven at 425 degrees F for 5-10 minutes until cheese is melted.
Top with fresh herbs and serve.

Notes

Use even-sized peppers so all the peppers cook evenly. You can use any colour of bell peppers you like for this recipe.

Use larger peppers if possible. They have more space for stuffing!

Cook the quinoa in vegetable stock rather than water. This is one of the *secrets* to getting really flavourful quinoa in these Quinoa Stuffed Peppers.

Taste and season as you make the filling with salt and pepper. Depending on the brand of vegetable stock and sundried tomato pesto you use, you may need more or less salt.

Nutrition

Serving Size: 1 pepper
Calories: 245
Fat: 12g
Carbohydrates: 44g
Fiber: 7g
Protein: 10g