Quinoa and Sweet Potato-Stuffed Bell Peppers

Quinoa and Sweet Potato-Stuffed Bell Peppers

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This delicious and healthy dinner recipe is a great way to enjoy a vegetarian meal. Quinoa and sweet potato-stuffed bell peppers are a flavorful and nutritious dish that is sure to be enjoyed by everyone.

Ingredients:

  • 1 cup quinoa
  • 2 bell peppers, any color, halved and seeded
  • 1 sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced tomato
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Rinse the quinoa and place it in a saucepan with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and set aside.
  3. Place the bell pepper halves on the prepared baking sheet and bake for 15 minutes.
  4. While the bell peppers are baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the sweet potato and cook until tender, about 10 minutes.
  5. Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute, stirring to combine.
  6. Add the cooked quinoa, tomato, feta cheese, and parsley. Cook for 5 minutes, stirring occasionally.
  7. Stuff the bell pepper halves with the quinoa mixture. Bake for 15-20 minutes, or until the bell peppers are tender and the filling is heated through.