Quinoa & Veggies Stuffed Bell Peppers

Rinse 1 cup of quinoa well and boil it in 2 cups of water until cooked and fluffy. Set aside to cool. You may checkout my 'How to perfectly boil quinoa' recipe on this same platform of Chefadora.

In a pan, heat olive oil. Add chopped onion and garlic, sauté until soft.

Add carrots, beans, zucchini, broccoli, bell peppers, and sweet corn. Stir-fry until just tender.

Add chili sauce, tomato sauce, soy sauce, vinegar, and salt. Stir well.

Mix in the cooked quinoa. Optional: Add mashed masala aloo for the potato lovers & extra flavour. Let the mixture cool slightly.

Preheat oven to 180°C (350°F), preferably on convection with fan.

Halve and deseed the bell peppers. Place them cut side up on a tray and brush lightly with olive oil.

Spoon the quinoa mixture into the bell pepper halves. Place them on a lined baking tray.

Bake for 25–30 minutes or until the peppers begin to soften and shrink slightly.

With 5 minutes of baking left, top each pepper with a cheese slice piece. Return to the oven until melted.

Sprinkle with chili flakes, oregano or top with basil leaf as desired. Serve hot as a snack or dinner side dish.