Spinach and Tomato Stuffed Bell Peppers with Quinoa

Colorful bell peppers stuffed with a flavorful mixture of spinach, tomatoes, and quinoa, baked to perfection.

Ingredients

• 0.5 lb Spinach
• 3 medium Tomatoes
• 3 (various colors) Bell Peppers
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 0.5 medium Onion
• 3 cloves Garlic
• 1 tsp Oregano
• 1 tbsp Olive Oil
• 1/4 tsp Smoked Paprika

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook quinoa in vegetable broth according to package directions. Fluff with a fork and set aside.
3. Dice onions. Mince garlic. Sauté in olive oil until softened.
4. Add diced tomatoes and cook until softened, about 5 minutes.
5. Stir in spinach and cook until wilted.
6. Add cooked quinoa, oregano, smoked paprika, salt and pepper.
7. Cut bell peppers in half lengthwise and remove seeds and membranes.
8. Stuff each pepper half with quinoa mixture.
9. Place peppers in a baking dish and add 1/2 inch of water to the bottom of the dish.
10. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until peppers are tender.

Cuisine: Mediterranean

Suitability: low fat,vegetarian,vegan

Prep Time: 25 mins

Cook Time: 45 mins

Serving Size: 3

Meal Type: dinner