Quinoa-Stuffed Bell Peppers

This recipe is a family favorite and the best way to get my kids to eat quinoa. The specks of feta cheese melt into the quinoa, and the sweet undertones from the peppers complement the savory filling. This can easily be made ahead and freezes perfectly.

Directions

1. In a saucepan, combine the quinoa with two cups of water and bring to a boil. Reduce heat to a simmer, cover, and cook until all the liquid has been absorbed, about 15 to 20 minutes.

2. Meanwhile, in a wide sauté pan, heat the olive oil over medium heat and sauté the onion until translucent. Add the zucchini, squash, chili pepper, garlic, salt, and pepper. Mix well and cook until just heated through, about four to five minutes.

3. In a heatproof mixing bowl, combine the quinoa and vegetable mixture. Add the paprika, lemon zest, cilantro, and feta cheese and mix well.

4. Preheat oven to 350° F. Lightly oil a 9- x 13-inch baking pan and set aside.

5. Divide the quinoa mixture evenly among the bell peppers, then arrange them in the baking pan. Sprinkle with olive oil, then cover with foil and bake at 350° F until peppers are tender and juicy, about one hour. Transfer to plates and serve.

Tips:

This can easily be made ahead and freezes perfectly — just bake it straight out of the freezer, until the cheese is melted and bubbling.

Recipe tags

Baked Bell peppers Cheese Cilantro Complete meal ideas Complex carbs Courgettes Feta cheese Freezer-friendly Gluten free Healthy Kosher for passover Meal in one Meatless Mondays Onions Peppers Pesach Quinoa Sauted vegetables Sauted veggies Sauteed vegetables Sauteed veggies Sina Mizrahi Stuffed peppers Vegetables Vegetarian Veggies Zucchini Zucchinis