Savory Quinoa Herb Stuffed Bell Peppers Recipe

About this recipe

Savory Quinoa & Herb-Stuffed Bell Peppers are a delightful twist on a classic roasted vegetable dish, making them an excellent choice for a hearty dinner. The quinoa stuffing is a flavorful mix of fresh parsley, coriander, cherry tomatoes, and red onion, seasoned with cumin, paprika, and a touch of lemon juice for brightness. Roasted in the air fryer, the bell peppers develop a tender texture and slight char that enhances their natural sweetness. Packed with 19g of protein, this meal is ideal for supporting muscle recovery after a workout, while delivering 8g of fiber for digestive health. Serve these stuffed peppers warm for a comforting yet nutritious meal that combines bold flavors with a satisfying texture. Perfect for gym enthusiasts or anyone seeking a healthy, high-protein dinner option!

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 piece Yellow Bell Pepper
• 140G Greenfields Mixed Herbs, 140G
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Red Onion 1kg
• 50G Black Garlic Cloves, 50G
• - Biona Capers In Olive Oil
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Natco Paprika Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml
• - Schwartz Flat Leaf Parsley
• - Coriander Seeds Catering Size

Instructions

1. 1. Preheat your air fryer to 180°C for 5 minutes while preparing the ingredients.
2. 2. Rinse the quinoa under cold water and cook it in a pot with 300 ml of water until soft, about 15 minutes.
3. 3. Slice the tops off the bell peppers and remove the seeds and membranes inside.
4. 4. Finely chop the parsley, coriander, cherry tomatoes, and red onion, then mix them in a bowl.
5. 5. Mince the garlic cloves and sauté them lightly in olive oil until fragrant, about 2 minutes.
6. 6. Add the cooked quinoa to the vegetable mixture along with the sautéed garlic, cumin, paprika, salt, and pepper.
7. 7. Drizzle lemon juice into the quinoa mixture and stir well to combine all the flavors.
8. 8. Stuff the quinoa mixture into each bell pepper firmly, ensuring they are filled to the top.
9. 9. Lightly brush the outside of each bell pepper with olive oil to enhance roasting.
10. 10. Place the stuffed bell peppers in the air fryer basket and cook for 20 minutes at 180°C.
11. 11. Check the peppers; they should be tender and slightly charred on the edges when done.
12. 12. Let the peppers cool for a few minutes before serving them warm with a garnish of fresh herbs.