Stuffed bell peppers filled with quinoa, spinach, sun-dried tomatoes, pine nuts, and fresh basil for a healthy, vibrant, and customizable meal.

4 bell peppers

1 cup quinoa

2 cups water

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 cups spinach, chopped

1/2 cup sun-dried tomatoes, chopped

1/4 cup pine nuts

1/4 cup fresh basil, chopped

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
Rinse quinoa thoroughly in a fine-mesh strainer, then combine it with water in a saucepan.
Bring the quinoa to a boil, reduce the heat, and let it simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is cooked through.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
Add the spinach and sun-dried tomatoes to the skillet and cook for another 2-3 minutes, or until the spinach is wilted.
Once the quinoa is ready, add it to the skillet with the vegetable mixture and stir to combine. Remove the skillet from the heat, then stir in pine nuts, fresh basil, and season with salt and pepper to taste.
Stuff the quinoa and vegetable mixture into the hollowed-out bell peppers and place the stuffed peppers upright in a baking dish.
Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.

Vegan Option: Simply omit the pine nuts if you're following a strict plant-based diet.

For added protein, you can include black beans or chickpeas in the filling.

To make it cheesy, top with mozzarella or parmesan before baking.

Add red pepper flakes or a diced chili pepper for a spicy kick.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months before baking.