Czech-Style Stuffed Bell Peppers with Quinoa and Herbs

This dish brings a delightful twist to traditional Czech cuisine with bell peppers stuffed with a savory mixture of quinoa, herbs, and vegetables. It balances the heartiness of the filling with the freshness of the peppers, making it a perfect main meal for lunch. The recipe is vegetarian and can easily be made gluten-free, meeting various dietary needs while remaining deeply satisfying.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent.
4. Add the grated carrot and diced zucchini to the skillet and cook for another 5 minutes until softened. Stir in oregano, thyme, salt, and pepper.
5. Combine the cooked quinoa with the sautéed vegetables in a large bowl. Mix well and adjust seasoning if necessary.
6. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture, pressing down lightly to pack it in.
7. Place the stuffed peppers upright in a baking dish. If desired, drizzle a little olive oil over the tops.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
9. Garnish with fresh parsley before serving.