Baked peppers stuffed with quinoa and greens

Baked Peppers Stuffed with Quinoa and Greens is a wholesome and satisfying dish, combining the sweetness of roasted bell peppers with a nutritious filling of quinoa and fresh greens. It’s perfect for a healthy lunch or dinner, and can be customized with different vegetables, herbs, and cheeses. Here's a simple recipe:

Baked Peppers Stuffed with Quinoa and Greens

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed and cooked according to package instructions
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach or kale, chopped
• 1/2 cup cherry tomatoes, halved (optional)
• 1 teaspoon dried oregano or Italian seasoning
• Salt and pepper, to taste
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 cup chopped fresh parsley or basil (for garnish)
• 2 tablespoons grated Parmesan cheese (optional, for topping)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Peppers:

   • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides of the peppers with olive oil and place them in a baking dish, standing upright.

3. Cook the Filling:

   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
   • Add the minced garlic and cook for another minute.
   • Stir in the chopped spinach or kale, and cook until wilted, about 2-3 minutes. Add cherry tomatoes, if using.
   • Mix in the cooked quinoa and season with dried oregano, salt, and pepper. Stir to combine.

4. Fill the Peppers:

   • Spoon the quinoa and greens mixture into each of the prepared bell peppers, packing the filling gently.
   • If using, sprinkle the tops with crumbled feta or goat cheese.

5. Bake the Peppers:

   • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.
   • If desired, remove the foil, sprinkle the tops with grated Parmesan cheese, and bake uncovered for an additional 5-10 minutes to let the cheese melt and brown slightly.

6. Garnish and Serve:

   • Remove the stuffed peppers from the oven and let them cool slightly.
   • Garnish with fresh parsley or basil before serving.

Optional Variations:

• Add Protein: Include cooked beans (such as black beans or chickpeas) or shredded chicken in the filling for added protein.
• Different Greens: Swap spinach or kale for Swiss chard, collard greens, or arugula.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for some heat.

These baked peppers stuffed with quinoa and greens are a flavorful and nutritious meal that’s easy to prepare and perfect for any occasion. Enjoy!