Made with AI
Mediterranean Quinoa Stuffed Bell Peppers with Mozzarella
Ingredients
- large bell peppers600 g
- dry quinoa180 g
- mozzarella balls200 g
- canned diced tomatoes300 g
- cooked lentils150 g
- onion100 g
- garlic10 g
- olive oil15 ml
- white wine vinegar30 ml
- fresh parsley20 g
- capers10 g
- salt2 g
- black pepper1 g
Instructions
- 1
Preheat the oven to 190°C / 375°F.
- 2
Rinse the quinoa well under cold water. Cook it according to package directions until tender, then fluff with a fork and set aside.
- 3
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
- 4
Finely chop the onion, mince the garlic, chop the parsley, and drain the mozzarella balls if needed.
- 5
Heat the olive oil in a pan over medium heat. Add the onion and cook for 3–4 minutes until softened.
- 6
Add the garlic and cook for 30–60 seconds until fragrant.
- 7
Stir in the canned diced tomatoes, cooked lentils, capers, white wine vinegar, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
- 8
Add the cooked quinoa and fresh parsley to the pan. Stir well until the filling is evenly combined.
- 9
Spoon the quinoa-lentil mixture into the prepared bell pepper halves.
- 10
Top each stuffed pepper with mozzarella balls, distributing them evenly.
- 11
Cover the baking dish loosely with foil and bake for 25 minutes.
- 12
Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the mozzarella is melted and lightly golden.
- 13
Let the stuffed peppers rest for 5 minutes before serving.
