Colorful bell peppers filled with fragrant roasted garlic, herbs, and quinoa, baked to tender perfection.
# The Ingredients You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), tops removed and seeds discarded
02 - 1 small onion, finely diced
03 - 2 cups baby spinach, chopped
04 - 1 cup cherry tomatoes, quartered
→ Quinoa & Aromatics
05 - 1 cup quinoa, rinsed
06 - 2 cups vegetable broth
07 - 1 head garlic
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper
→ Cheese & Herbs
13 - ½ cup crumbled feta cheese (optional for vegan: omit or substitute with plant-based feta)
14 - ¼ cup fresh parsley, chopped
15 - 2 tablespoons fresh basil, chopped
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Cut tops off bell peppers, remove seeds and membranes, and set aside.
02 - Slice top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 25 minutes until soft.
03 - In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add spinach and cook until wilted. Stir in cherry tomatoes, oregano, thyme, salt, and pepper. Remove from heat.
05 - Squeeze roasted garlic cloves from skins and mash. In a large bowl, mix quinoa, sautéed vegetables, mashed garlic, feta, parsley, and basil. Adjust seasoning if needed.
06 - Fill hollowed bell peppers with the quinoa mixture and place upright in a baking dish.
07 - Cover baking dish with foil and bake for 25 minutes. Uncover and bake an additional 10 to 15 minutes until peppers are tender and lightly golden.
08 - Serve warm, garnished with additional fresh herbs if desired.
