Stuffed Bell Peppers with Quinoa

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Coat a 23 x 33 cm baking dish with 10 ml olive oil, then arrange the 8 bell pepper halves cut-side up in the dish.

   Parallel with step: 1

   Ingredients used: 4.0 piece Bell Pepper, 10.0 ml Olive Oil

   Cookware: baking dish, Chef Knife

3. Step 3

   Pour 360 ml vegetable broth into the saucepan and bring it to a simmer over medium-high heat.

   Timer: 5 min (fixed)

   Ingredients used: 360.0 ml Vegetable Broth

   Cookware: saucepan — medium-high

4. Step 4

   Add 180 gr quinoa to the simmering broth, reduce to low heat, and cook until the liquid is absorbed and the grains are tender with visible tails.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Quinoa

   Cookware: saucepan — low, spatula

5. Step 5

   Heat 20 ml olive oil in the skillet over medium heat, then sauté the onion and garlic until the onion softens and smells sweet, about 6 minutes.

   Timer: 6 min (fixed)

   Ingredients used: 3.0 clove Garlic, 20.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet — medium, spatula

6. Step 6

   Add the tomato, oregano, and salt to the skillet and simmer over medium-low heat until slightly thickened, about 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Oregano, 5.0 gr Salt, 400.0 gr Tomato

   Cookware: skillet — medium-low, spatula

7. Step 7

   Transfer the cooked quinoa from the saucepan into the skillet with the spatula and stir until evenly combined.

   Cookware: saucepan, skillet, spatula

8. Step 8

   Divide the quinoa mixture among the bell pepper halves, then bake in the oven at 190°C until the peppers are tender and the filling is hot, about 30 minutes.

   Timer: 30 min (scalable)

   Cookware: baking dish, oven — bake, spatula