Quinoa Stuffed Peppers (Gluten-free, Vegetarian)

🧂 Ingredients

• 3 red bell peppers

  capsicums, small
• 3 green bell peppers

  small
• 3 yellow bell peppers

  small
• 1-2 tablespoons olive oil
• 200 g uncooked quinoa

  I used mixed colour fair-trade quinoa that has been soaked in lightly salted water for 2 hours (1 cup)
• 4 cups of water
• 1 cube vegetable stock

  you could use 4 cups of pre-made veggie stock
• 4 tablespoons olive oil
• 1 medium onion

  finely diced
• 1 medium carrot

  finely diced
• 1 stick celery

  finely diced
• 2 bell pepper tops

  diced (from the peppers above)
• 1/2 teaspoon salt
• 1 large garlic clove

  diced
• 1 teaspoon cinnamon powder
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander seed powder
• A good pinch of black pepper
• A handful of dried cranberries

  chopped roughly
• A handful of roasted hazelnuts or almonds

  chopped roughly
• 1 tablespoon lemon juice
• 250 g yoghurt

  unsweetened, full-fat (about 1 cup)
• 1 garlic clove

  grated
• 2 tablespoons chopped spring onions or chives
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon vegetable stock powder

  you can grate or chop a stock cube
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon yellow or Dijon mustard dressing

Instructions

• 1 Preheat the oven to 220 C / 425 F.
• 2 Prepare the peppers first.
  
  Cut off the tops with the stem, twist and pull out the core with the seeds and
  white membranes. Reserve 2 of the red bell pepper tops to add to the filling.
• 3 Brush the outer sides of the peppers with olive oil (I use my hands) and place
  in the oven tray standing up (cut side up). Place the remaining tops in between
  the peppers. Roast for 22 minutes.
• 4 Prepare the quinoa.
  
  Add the pre-soaked, rinsed quinoa, water and vegetable stock cube to a large pot
  and bring to a boil, then cook for 12 minutes over medium heat. Strain the
  cooking water but reserve 1/4 cup of the liquid in the pot with the cooked
  quinoa. Set aside.
• 5 While quinoa is cooking, prepare the vegetables. Heat the olive oil in a large
  pan. Add the onions, carrot, celery, chopped bell peppers (2 of the reserved
  tops without the stem) and a little salt. Sauté veggies for 10 minutes, stirring
  a few times.
• 6 Add the garlic, spices, chopped cranberries, nuts and lemon juice and stir
  through and turn the heat off.
• 7 Transfer the veggie mix to the cooked quinoa and stir through with an extra
  tablespoon of olive oil.
• 8 Remove the peppers from the oven. They should be soft by now. Fill evenly with
  the quinoa mixture. There might be a little juice from the peppers inside their
  cavities – this is normal and will combine with the quinoa and add extra flavour
  and moisture.
• 9 Place the peppers back in the oven (still at 220 C / 425 F) and roast for 10-12
  more minutes.
• 10 In the meantime, prepare the garlic and herb yoghurt ranch sauce. Mix all the
  ingredients in a bowl or a jar and set aside.
• 11 Once done, serve with a generous dollop of yoghurt ranch on top of each pepper
  and a few chopped cranberries and hazelnuts sprinkled on top. You can also
  garnish them with some freshly chopped herbs like parsley or coriander/cilantro.

Nutrition Info