Masala Quinoa-Stuffed Bell Peppers

Experience a delightful fusion of Indian spices and wholesome ingredients with these Masala Quinoa-Stuffed Bell Peppers. The nuttiness of quinoa is beautifully complemented by a medley of traditional Indian spices, fresh herbs, and vegetables. Each bite is a delightful blend of textures and flavors, making it a healthy and vibrant main course suitable for vegetarian and vegan diets.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 cup diced tomatoes (canned or fresh)
• 1 cup cooked chickpeas (canned or boiled)
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to low. Cook for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and sauté for 30 seconds until fragrant.
4. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
5. Stir in the coriander powder, garam masala, turmeric, and cook for another minute to release the spices' aromas.
6. Add the diced tomatoes, cooked chickpeas, and peas. Cook for 5-7 minutes, allowing the mixture to thicken slightly. Season with salt and pepper.
7. In a large bowl, combine the cooked quinoa with the vegetable mixture and add chopped cilantro and lemon juice. Mix well.
8. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
9. Stuff each bell pepper generously with the quinoa mixture.
10. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
11. Serve warm, garnished with additional cilantro if desired.