Black Quinoa stuffed Bell Peppers

A colourful and delicious recipe of stuffed sweet bell peppers with black quinoa, ricotta, tomatoes, golden raisins, sunflower seeds and cumin. The protein-rich quinoa makes a nice change from rice or meat-filled peppers and is a a wonderful option for those who can't eat gluten. It is perfect for an easy weeknight dinner and the leftover can be easily reheated in the microwave.

Black Quinoa stuffed Bell Peppers

adapted from taste

130 g Black quinoa, well rinsed
280 ml Water
1 tsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Ground cumin
2 tbsp Golden raisins
2 tbsp Sunflower seeds, lightly toasted
2 tbsp Roughly chopped flat-leaf parsley
2 Vine ripened tomatoes, diced
75 g Fresh ricotta cheese
Salt and pepper to taste
3 Large bell peppers, halved lengthwise, seeded

Preheat oven to 180C/350F. Place the black quinoa in a medium saucepan with water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until just tender. Remove from heat, set aside to cool.
Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the chopped onion, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
Place onion mixture, black quinoa, golden raisins, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
Stuff the bell pepper halves with the quinoa mixture and place on a baking tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.

Apt3D

Black Quinoa stuffed Bell Peppers

Black Quinoa stuffed Bell Peppers