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Recipes

Stuffed Peppers

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Servings: 4 servings Preparation: 20 minutes. Cook time: 1 hour. Total time: 80 minutes.
Red bell peppers halved and stuffed with a flavorful mix of quinoa, halloumi, tomatoes, carrots, shallot, and parsley, all enhanced with a drizzle of olive oil. A colorful and hearty vegetarian recipe, perfect for a comforting meal.
Cuisine style
  • Vegetarian Mediterranean cuisine
Categories
  • Vegetarian main course
  • Baked dish
  • Meatless meals
Cooking method
  • Oven

Ingredients

4 Gen V peppers

2 Italian tomatoes

3 carrots

1 small French shallot

1 cup of quinoa

A few sprigs of Italian parsley

1 brick of Halloumi cheese

1 bouillon cube (of your choice)

Preparation

  1. Preheat the oven to 375°.
  2. Cut the Halloumi, the tomatoes, the French shallot and the carrots into cubes. Cut the peppers in half, remove the seeds and the membrane.
  3. In a saucepan, put the stock cube, 2 cups of water and the quinoa. Bring to a boil, reduce heat and simmer, 12-15 minutes, until tender.
  4. When the quinoa is ready, add the halloumi, tomatoes, carrots, shallot, parsley and a drizzle of oil. Season with salt, pepper and mix.
  5. Brush the peppers with oil, then fill with the stuffing. Place the peppers in a baking dish and cover with foil. Bake 30-35 minutes. Remove the foil and cook for an additional 5-10 minutes.

Keywords

  • vegetarian stuffed peppers
  • Mediterranean recipe
  • quinoa and halloumi
  • meatless dish
  • healthy cooking
  • baked meal
  • stuffed vegetables
  • easy recipe
  • homemade cuisine
  • colorful meal

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