Stuffed Peppers with Veggies and Quinoa

Stuffed Peppers with Veggies and Quinoa
Stuffed Peppers with Veggies and Quinoa

Similarly as a few standards are made to be broken, a few formulas are made to be reexamined. Customary stuffed-pepper formulas are overwhelming on meat and cheddar, yet we lean toward a lighter methodology that packs in veggies and flavor for a genuine vegetarian devour.

Our Stuffed Peppers with Veggies and Quinoa is straightforward, considerable and flavorful! With tomatoes, collards and corn, this dish is the ideal goal for neighborhood summer create from your garden, rancher’s market or supermarket. Quinoa, the protein-rich dear of the grain family, offers its nutty, fiber-rich goodness, as well.With onion, garlic and red pepper, the flavor remainder is perfect. This dish is certain to be a mid year most loved for the entire family.

Table of Contents

Fixings

  • 1 yellow onion, cleaved
  • 1 clove garlic, cleaved
  • 3 tablespoons additional virgin olive oil
  • ½ teaspoon genuine salt
  • 1 half quart grape tomatoes
  • 2 mugs coarsely slashed collard greens
  • 1 container quinoa
  • ¼ teaspoon pulverized red pepper drops
  • 1 container crisp corn pieces
  • ¼ teaspoon crisply ground dark pepper
  • 4 chime peppers (any shading)

Headings

Warmth the broiler to 375°.

In a vast pan, warm 2 tablespoons of the oil over medium warmth. Include the onion, garlic, and ¼ teaspoon of the salt. Cover firmly and cook, mixing regularly, until delicate, 5 to 6 minutes. Cut the tomatoes down the middle and mix into the onion blend. Cover firmly and cook, blending once in a while, until the point when the tomatoes have mollified, around 8 minutes.

Mix in the collard greens and cook, secured, for 2 minutes to mollify.

Mix the quinoa into the tomato blend. Include some water, the red pepper pieces, and the remaining ¼ teaspoon salt and let reach boiling point. Cover firmly, lessen the warmth to low, and cook until the quinoa is delicate and the water is consumed, 12 to 15 minutes. Let stand, secured, for 5 minutes. Mix in the corn and dark pepper.

Remove the tops from the ringer peppers just underneath the “shoulders” to make covers. Cut out the white films from the inner parts of the peppers and shake out the seeds. Trim the white films from the covers, as well.

Isolating uniformly, fill the peppers with the quinoa blend. Place the peppers in a preparing dish and best with the tops. Shower the peppers with the rest of the 1 tablespoon oil. Pour 1 some water into the dish. Prepare the peppers until the point that they are delicate, around 60 minutes. Serve hot or room temperature.

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