Garden Harvest Stuffed Peppers
These heart-shaped bell peppers are filled with a delightful combination of fluffy quinoa, vibrant vegetables, and creamy goat cheese. The tender broccoli, juicy cherry tomatoes, and nutritious spinach add bursts of flavor to every bite. A wholesome and satisfying vegetarian dish that's perfect for a romantic dinner or a special occasion.
ingredients
- 4 large red bell peppers
- 1 cup cooked quinoa
- 1 cup broccoli florets, steamed
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
- Olive oil for drizzling
steps
- 1.
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- 2.
In a large mixing bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, chopped spinach, and crumbled goat cheese. Season with salt and pepper to taste.
- 3.
Stuff each bell pepper with the quinoa and vegetable mixture, pressing it down gently. Place the stuffed peppers on a baking dish.
- 4.
Drizzle the bell peppers with a little olive oil and sprinkle a pinch of salt over the top.
- 5.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and lightly browned.
- 6.
Remove from the oven and let them cool for a few minutes before serving. Enjoy the heart-shaped goodness!
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