Carrot and Quinoa Stuffed Peppers

Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Calories: ~320 kcal per serving

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 cup quinoa, rinsed

• 2 medium carrots, peeled and grated

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon chili flakes (optional)

• 1 can (400g) diced tomatoes

• 50g feta cheese or vegan alternative, crumbled (optional)

• Salt and black pepper, to taste

• Fresh parsley or coriander, chopped, for garnish

Instructions:

1. Cook the quinoa:
   In a medium saucepan, cook quinoa according to package instructions. Set aside.

2. Prepare the filling:
   Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft. Add grated carrots, cumin, smoked paprika, and chili flakes. Cook for 3–4 minutes until slightly softened. Stir in the diced tomatoes and cooked quinoa. Season with salt and pepper. Cook for another 3–4 minutes until heated through.

3. Stuff the peppers:
   Preheat the oven to 190°C (375°F). Place the bell peppers in a baking dish. Spoon the quinoa and carrot mixture evenly into each pepper. Top with crumbled feta if using.

4. Bake:
   Cover the dish with foil and bake for 25–30 minutes until the peppers are tender. Remove the foil for the last 5 minutes to slightly brown the tops.

5. Serve:
   Garnish with fresh parsley or coriander. Serve hot as a wholesome vegetarian main or side dish.