Czech-Style Stuffed Bell Peppers with Quinoa and Herbs

This delightful dish combines the traditional Czech flavors of stuffed peppers with a nutritious twist. Filled with quinoa, fresh herbs, and a touch of smoked paprika, these peppers are baked to perfection, offering a harmonious balance of textures and flavors. A perfect lunch option that is both wholesome and satisfying!

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated cheese (optional, for topping)
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Sauté the onions and garlic until translucent.
4. Add the diced tomatoes, smoked paprika, oregano, salt, and pepper to the skillet. Cook for another 5 minutes until heated through.
5. Once the quinoa is cooked, combine it with the tomato mixture and fresh parsley in a large bowl. Mix well to combine.
6. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture, pressing down gently to pack it in.
7. Place the stuffed peppers upright in a baking dish. If using, sprinkle grated cheese on top.
8. Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown, if added.
9. Remove from the oven and let cool for a few minutes before serving.