Stuffed Mirchi with Quinoa and Spices

This dish features vibrant green mirchi peppers stuffed with a savory quinoa mixture, enhanced with spices and herbs. The combination of textures from the tender peppers and the fluffy quinoa, along with the aromatic spices, creates a delightful balance of traditional flavors with a modern twist. This recipe is vegetarian and gluten-free, making it suitable for various dietary preferences.

Ingredients:

• 6 large green mirchi peppers
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Carefully slice the mirchi peppers lengthwise and remove the seeds to reduce heat, if desired.
3. In a skillet, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add chopped onion and garlic to the skillet. Sauté until the onion is translucent.
5. Stir in the coriander powder, garam masala, turmeric powder, and salt. Cook for another minute until fragrant.
6. In a mixing bowl, combine the cooked quinoa with the sautéed onion mixture. Add lemon juice and mix well.
7. Stuff each mirchi pepper with the quinoa mixture, pressing down gently to pack it in.
8. Place the stuffed peppers on a baking dish and drizzle with a little olive oil.
9. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender.
10. Remove from the oven, garnish with fresh cilantro, and serve warm.