Cheesy Quinoa Stuffed Bell Peppers Recipe

About this recipe

Cheesy Quinoa Stuffed Bell Peppers are a hearty and delicious dinner option perfect for busy evenings. This American-inspired vegetarian dish combines the nutty goodness of quinoa, vibrant fresh vegetables, and the irresistible creaminess of melted protein cheese. The bell peppers become tender yet sturdy in the air fryer, creating a perfect shell for the flavorful stuffing. Packed with 31g of protein and 12g of fiber, this meal not only satisfies your hunger but also supports your health goals like muscle growth and improved digestion. The Moroccan spice blend adds a warm, aromatic touch, while a squeeze of fresh lemon brightens the flavors. Whether you're looking for a comforting meal or a creative way to enjoy your favorite vegetables, these stuffed bell peppers are a must-try. Serve them as a standalone dinner or pair them with a fresh side salad for a complete meal experience.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 piece Yellow Bell Pepper
• 180G Eatlean Protein Cheese Grated
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• - Spice Kitchen Moroccan Spice Tin
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse and cook the quinoa in boiling water according to package instructions, about 15 minutes, until fluffy.
2. 2. Preheat the air fryer to 180°C while preparing the bell peppers and stuffing mixture.
3. 3. Slice off the tops of the bell peppers, remove seeds and membranes, and set aside for stuffing.
4. 4. Heat olive oil in a pan, then sauté chopped onions and minced garlic until fragrant and translucent.
5. 5. Add grated carrots, diced cucumber, and Moroccan spice mix to the pan, stirring for 5 minutes to soften vegetables.
6. 6. Mix the cooked quinoa into the vegetable mixture, adding salt, black pepper, and lemon juice for seasoning.
7. 7. Stuff the prepared bell peppers tightly with the quinoa mixture and top each with grated protein cheese.
8. 8. Place stuffed peppers in the air fryer basket, ensuring they are upright, and cook at 180°C for 20 minutes.
9. 9. Check to ensure the cheese is melted and lightly golden, and the peppers are tender but firm enough to hold their shape.
10. 10. Allow the peppers to cool slightly before serving, garnished with a drizzle of olive oil or additional spices.