Loading...

Preheat your oven to 375°F.
In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic; sauté until translucent, about 5 minutes.
Stir in cumin, coriander, cayenne, turmeric, and salt. Cook for 1 minute until fragrant.
Add diced tomatoes and chopped spinach to the skillet. Cook for 3 minutes until spinach wilts.
Combine the cooked quinoa with the vegetable mixture. Stir in chopped cilantro and lime juice.
Brush the insides of the bell peppers with olive oil. Stuff each pepper with the quinoa mixture.
Place stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes.
Remove foil and bake for an additional 10 minutes until peppers are tender.

Preheat your oven to 375°F.
In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic; sauté until translucent, about 5 minutes.
Stir in cumin, coriander, cayenne, turmeric, and salt. Cook for 1 minute until fragrant.
Add diced tomatoes and chopped spinach to the skillet. Cook for 3 minutes until spinach wilts.
Combine the cooked quinoa with the vegetable mixture. Stir in chopped cilantro and lime juice.
Brush the insides of the bell peppers with olive oil. Stuff each pepper with the quinoa mixture.
Place stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes.
Remove foil and bake for an additional 10 minutes until peppers are tender.