A delightful twist on a classic dish, these quinoa-stuffed bell peppers are packed with flavor and nutrition.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Cutting the peppers lengthwise creates a stable base for stuffing.
In a saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce heat, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
Let the quinoa rest for a few minutes after cooking to fluff it up.
In a mixing bowl, combine the cooked quinoa, diced onion, grated carrot, minced garlic, smoked paprika, oregano, salt, and black pepper.
Mix thoroughly to ensure even distribution of flavors.
Stuff each bell pepper half with the quinoa mixture and place them in a baking dish.
Pack the filling gently to avoid spilling during baking.
Sprinkle the grated parmesan cheese over the stuffed peppers.
For a golden crust, broil the peppers for the last 2 minutes of baking.
Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted.
Check the peppers halfway through to ensure even cooking.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
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