Ayurvedic Quinoa Stuffed Bell Peppers
Ayurvedic Quinoa Stuffed Bell Peppers
Ingredients
For the Quinoa Filling
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 2 tomatoes, diced
- 2 cups spinach, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
For the Bell Peppers
- 4 bell peppers, tops removed and seeded
- 1 tablespoon olive oil, for brushing
Instructions
- 1
Preheat your oven to 375°F.
🌡️ 375°F - 2
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.
⏱️ 15 min - 3
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic; sauté until translucent, about 5 minutes.
⏱️ 5 min - 4
Stir in cumin, coriander, cayenne, turmeric, and salt. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add diced tomatoes and chopped spinach to the skillet. Cook for 3 minutes until spinach wilts.
⏱️ 3 min - 6
Combine the cooked quinoa with the vegetable mixture. Stir in chopped cilantro and lime juice.
⏱️ 3 min - 7
Brush the insides of the bell peppers with olive oil. Stuff each pepper with the quinoa mixture.
⏱️ 5 min - 8
Place stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375°F - 9
Remove foil and bake for an additional 10 minutes until peppers are tender.
⏱️ 10 min•🌡️ 375°F
Kitchen Tools
Nutrition Facts (per serving)
Ayurvedic Quinoa Stuffed Bell Peppers
Ingredients
For the Quinoa Filling
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 2 tomatoes, diced
- 2 cups spinach, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
For the Bell Peppers
- 4 bell peppers, tops removed and seeded
- 1 tablespoon olive oil, for brushing
Instructions
- 1
Preheat your oven to 375°F.
🌡️ 375°F - 2
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.
⏱️ 15 min - 3
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic; sauté until translucent, about 5 minutes.
⏱️ 5 min - 4
Stir in cumin, coriander, cayenne, turmeric, and salt. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add diced tomatoes and chopped spinach to the skillet. Cook for 3 minutes until spinach wilts.
⏱️ 3 min - 6
Combine the cooked quinoa with the vegetable mixture. Stir in chopped cilantro and lime juice.
⏱️ 3 min - 7
Brush the insides of the bell peppers with olive oil. Stuff each pepper with the quinoa mixture.
⏱️ 5 min - 8
Place stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375°F - 9
Remove foil and bake for an additional 10 minutes until peppers are tender.
⏱️ 10 min•🌡️ 375°F