Stuffed Bell Peppers With Quinoa & Lean Chicken Recipe

Indian cuisine · 400 calories

Stuffed Bell Peppers with Quinoa & Lean Chicken recipe

About this recipe

Stuffed bell peppers with quinoa and a vegetarian Indian twist offer a delightful blend of vibrant flavors and wholesome ingredients. This dish is perfect for a family gathering, providing a comforting yet nutritious option for all. The tender bell peppers are filled with spiced quinoa, a mix of aromatic Indian spices, and creamy paneer, offering a satisfying balance of textures and tastes. Baked to perfection, these stuffed peppers are a great way to enjoy a warm, hearty meal that celebrates Indian cuisine while adhering to vegetarian preferences.

Ingredients

  • - Amul Masti Dahi
  • 1 Ltr Ktc Sunflower Oil
  • - Jalpur Cumin Seeds
  • - Fresh Asian Coriander Bunch
  • 100G Trs Chilli Powder 100G
  • 200 G Amul Fresh Malai Paneer 200 G
  • 400 g Trs Turmeric Powder 400G
  • 100 G Rajah Garam Masala
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Tata Salt
  • 100 G Fresh Green Peas 100g
  • 500 G Fresh Vine Tomato 500g
  • - Forest Whole Foods Organic White Quinoa
  • 50 G Vandevi Asafoetida 50g

Instructions

  1. 1. Preheat your oven to 180°C (350°F). Rinse the quinoa thoroughly and cook it according to the package instructions. Set aside to cool slightly.
  2. 2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with vegetable oil and set them aside.
  3. 3. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the cumin seeds and hing, and let them sizzle for 30 seconds until aromatic.
  4. 4. Add the chopped tomato to the pan and cook until softened. Then stir in turmeric powder, garam masala, red chili powder, and salt. Cook for 1-2 minutes until the spices are fragrant.
  5. 5. Mix the cooked quinoa, crumbled paneer, boiled green peas, and yogurt into the pan with the spices. Cook for another 2-3 minutes, stirring well to combine. Remove from heat and mix in the chopped coriander leaves.
  6. 6. Stuff the prepared bell peppers with the cooked quinoa mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
  7. 7. Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred on the edges.
  8. 8. Remove the baking dish from the oven and let the peppers cool for a few minutes. Serve warm, garnished with additional chopped coriander if desired.