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Colorful Stuffed Peppers with Global Flavors

This dish features vibrant bell peppers filled with a savory mixture of fragrant spices, crunchy nuts, and fresh herbs. The stuffed peppers are roasted until tender, with a browned, slightly bubbly exterior showing off their colorful skins and hearty filling. The result is a visually appealing, flavorful meal with a variety of textures and a satisfying bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 piece bell peppers (red, yellow, green) stemmed and seeded
  • 1 cup cooked quinoa or rice cooled
  • 1/2 cup chopped nuts (such as walnuts or almonds)
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin or other spices
  • 1/4 cup chopped fresh herbs (parsley, cilantro, or mint)
  • to taste salt and pepper
  • 1 cup shredded cheese (optional) such as feta or cheddar

Equipment

  • Baking dish
  • Chef's knife
  • Cutting board
  • Mixing bowls
  • Sauté pan
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Arrange the colorful bell peppers on a baking dish, stem side up, and roast for about 15 minutes until they begin to soften and their skins slightly blister.
  2. While the peppers roast, heat olive oil in a sauté pan over medium heat. Add the minced garlic and ground cumin, cooking until fragrant—about 30 seconds—and then stir in the cooked quinoa, chopped nuts, and chopped herbs. Season with salt and pepper, and cook for another 2 minutes until heated through and well combined.
  3. Remove the peppers from the oven and carefully cut off the tops to create a opening. Gently scoop out the seeds and membranes, being careful not to puncture the walls, creating a hollow space for the filling.
  4. Fill each hollowed pepper with the quinoa mixture, pressing gently to pack the filling inside. If using, sprinkle shredded cheese on top of each stuffed pepper for added richness.
  5. Place the stuffed peppers back into the baking dish, standing upright. Bake for an additional 25 minutes until the peppers are tender and the filling is heated through, with the cheese (if added) melted and bubbly.
  6. Once baked, remove the peppers from the oven and let them cool slightly. Garnish with extra fresh herbs if desired, and serve warm, showcasing their vibrant colors and hearty filling.

Notes

Feel free to customize the filling with other vegetables or proteins for variation. Using a mixture of peppers adds visual interest and a variety of flavors.