Description
A delightful combination of textures, flavors, and nutritional goodness in a vegetarian dish featuring bell peppers stuffed with herby ricotta and quinoa.
Ingredients
Scale
4 large bell peppers
1 cup ricotta cheese
1 cup cooked quinoa
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh herbs
1 clove garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the ricotta cheese, cooked quinoa, grated Parmesan cheese, chopped herbs, minced garlic, salt, and pepper. Mix until well-blended.
- Carefully fill each bell pepper with the herby ricotta mixture, packing them generously but leaving a little room at the top.
- Lightly brush a baking dish with olive oil, place the stuffed peppers upright, and drizzle more olive oil on top. Cover with aluminum foil and bake for 25-30 minutes, removing the foil during the last 10 minutes.
- Allow the peppers to cool for a few minutes before serving, garnished with extra fresh herbs or a sprinkle of Parmesan if desired.
Notes
Make ahead by preparing the peppers a day in advance and refrigerating them. You can also freeze before or after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
