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To make Lemon Herb Quinoa Stuffed Peppers, gather the following items: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cup spinach leaves, chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1/4 cup feta cheese, crumbled (optional) - 1 lemon, juiced and zested - 2 cloves garlic, minced - 1 teaspoon olive oil - Salt and pepper to taste If you want to switch things up, here are some options: - For quinoa, try brown rice or couscous. - Instead of vegetable broth, use chicken broth for a richer flavor. - You can replace feta cheese with goat cheese or leave it out entirely. - Spinach can be swapped with kale or Swiss chard for a different taste. This dish is not only tasty but also healthy. Here’s a quick look at the nutrition: - Each serving has about 250 calories. - It offers a good source of protein from quinoa. - The peppers provide vitamins A and C. - Spinach adds iron and fiber. - Feta cheese adds some calcium if you choose to include it. Feel free to enjoy these stuffed peppers as a main or side dish! Start by preheating your oven to 375°F (190°C). This step gets your oven ready for baking. Next, take your large bell peppers and cut the tops off. Remove the seeds and membranes inside. This makes space for the yummy filling. Place the peppers upright in a baking dish. Now, rinse and drain 1 cup of quinoa. This helps remove any bitterness. In a medium saucepan, mix the quinoa with 2 cups of vegetable broth or water. Bring this to a boil. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for 15 minutes. The quinoa will become fluffy and absorb all the liquid. While the quinoa cooks, grab a large mixing bowl. Add the cooked quinoa to this bowl. Now, toss in 1 cup of halved cherry tomatoes, 1 cup of chopped spinach leaves, 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped fresh basil. These fresh ingredients add color and flavor. Squeeze the juice of 1 lemon into the bowl. Don’t forget to add the lemon zest too! This gives a bright taste. Add 2 cloves of minced garlic and 1 teaspoon of olive oil. Mix everything well. Season your mixture with salt and pepper to taste. If you like, fold in 1/4 cup of crumbled feta cheese for a creamy touch. Now it’s time to stuff the peppers! Spoon the quinoa mixture into each pepper. Pack it tightly to make sure each bite is full of flavor. Once filled, cover the baking dish with aluminum foil. Bake the peppers in the oven for 25 minutes. After 25 minutes, carefully remove the foil. Bake for another 10 minutes. This step makes the peppers tender and slightly charred. After baking, take them out of the oven and let them cool for a few minutes. Then, they are ready to serve and enjoy! Choose firm bell peppers with bright colors. They should feel heavy for their size. Look for smooth skin without blemishes or soft spots. Red, yellow, and orange peppers taste sweeter than green ones. If you want a milder flavor, go for the sweeter colors. One mistake is overcooking the quinoa. Rinse it well before cooking to remove bitterness. Don’t skip the seasoning; salt and pepper bring out the flavors. Also, pack the quinoa mixture tightly into the peppers. This helps them hold their shape and taste better. Serve your stuffed peppers on a colorful platter. Drizzle with extra lemon juice for freshness. Garnish with chopped herbs for a pop of color. Pair them with a light salad or crusty bread. These sides enhance the meal’s flavors and textures. Enjoy your flavorful delight! {{image_2}} You can make this recipe vegan by skipping the feta cheese. Instead, add extra herbs for flavor. Nutritional yeast is a great option too. It gives a cheesy flavor without dairy. For protein, you can add chickpeas or black beans. This keeps the dish filling and tasty. Quinoa is great, but you can try other grains. Brown rice or bulgur wheat works well too. Each grain brings a unique taste and texture. Try farro for a nutty flavor. Just make sure to adjust the cooking times for each grain. Herbs make this dish shine! You can use dill or cilantro for a fresh twist. For a spicy kick, add red pepper flakes or cumin. Mixing in lemon zest boosts the flavor too. Experiment with your favorites to create a unique taste each time. To keep your leftover stuffed peppers fresh, place them in an airtight container. This helps keep moisture in and air out. You can store them in the fridge for up to three days. If you want, you can wrap each pepper in plastic wrap before placing them in the container. This adds extra protection. If you want to save the stuffed peppers for later, freezing is a great option. First, let the peppers cool completely. Then, wrap each one tightly in plastic wrap. After that, place them in a freezer bag or container. They can stay in the freezer for up to three months. When you're ready to eat them, just take them out and thaw in the fridge overnight. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Remove the peppers from their container and place them in a baking dish. You can cover them with foil to keep them moist. Bake for about 20 minutes, or until they are heated through. If you prefer a quicker method, you can microwave them. Just place a pepper on a microwave-safe dish and heat for one to two minutes. Enjoy your meal! You can use rice, couscous, or bulgur. Each grain has its own taste and texture. Rice is soft and fluffy. Couscous cooks quickly and has a light flavor. Bulgur is chewy and hearty. Choose what you like best, but adjust cooking times for each grain. Stuffed peppers can last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you notice any changes in smell or color, it's best to discard them. Always check before eating! Yes, you can prepare stuffed peppers ahead of time. You can stuff them and store them in the fridge. This way, they are ready to bake when you want to eat. Just make sure to cover them well. You can also bake them first, then store leftovers. In this post, I covered how to make stuffed peppers. We discussed the key ingredients and their alternatives. You learned step-by-step how to prepare and cook them. I shared tips for choosing the best bell peppers and common mistakes to avoid. There are also ideas for variations and how to store leftovers. Stuffed peppers are versatile and easy to customize. You can enjoy them and make them your own!

Lemon Herb Quinoa Stuffed Peppers

Elevate your lunch or dinner with these delicious Lemon Herb Quinoa Stuffed Peppers! Filled with fluffy quinoa, fresh veggies, and zesty lemon, this colorful dish is not only tasty but also packed with nutrients. Perfect for a healthy meal, these stuffed peppers are easy to prepare and sure to impress. Click to explore the full recipe and bring vibrant flavors to your table today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup spinach leaves, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup feta cheese, crumbled (optional)

1 lemon, juiced and zested

2 cloves garlic, minced

1 teaspoon olive oil

Salt and pepper to taste

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.

      In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.

        Meanwhile, in a large mixing bowl, combine the cooked quinoa, cherry tomatoes, chopped spinach, parsley, basil, lemon juice, lemon zest, minced garlic, and olive oil. Stir until well mixed. Season with salt and pepper to taste.

          If using, fold in the crumbled feta cheese into the quinoa mixture.

            Spoon the quinoa mixture into each bell pepper, packing it tightly.

              Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.

                Remove from the oven and let cool for a few minutes before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the stuffed peppers on a platter, drizzled with leftover lemon juice and garnished with extra herbs for a vibrant touch.