Vegetable Quinoa Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C. On the cutting board, halve and seed the bell pepper, then arrange the 8 halves cut-side up in the baking dish.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: baking dish, Chef Knife, cutting board, oven — preheat

2. Step 2

   Heat the water in the saucepan over high heat until it reaches a full boil.

   Timer: 5 min (fixed)

   Parallel with step: 1

   Ingredients used: 360.0 ml Water

   Cookware: saucepan — high heat

3. Step 3

   Add the quinoa to the boiling water, cover the saucepan, and simmer over low heat until tender and the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 170.0 gr Quinoa

   Cookware: saucepan — low heat

4. Step 4

   Heat 20.0 ml of the olive oil in the skillet over medium heat. Sauté the onion, garlic, zucchini, corn, tomato, and 3.0 gr of the salt until the onion softens and the mixture is hot and lightly glossy.

   Timer: 10 min (fixed)

   Parallel with step: 3

   Ingredients used: 150.0 gr Corn, 12.0 gr Garlic, 20.0 ml Olive Oil, 150.0 gr Onion, 3.0 gr Salt, 240.0 gr Tomato, 200.0 gr Zucchini

   Cookware: skillet — medium heat

5. Step 5

   Transfer the tender quinoa and sautéed vegetables to the mixing bowl and stir together with the remaining 3.0 gr salt. Use the remaining 10.0 ml olive oil to lightly coat the pepper halves, then fill them evenly with the quinoa mixture.

   Ingredients used: 10.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking dish, mixing bowl

6. Step 6

   Bake the filled peppers in the baking dish at 190°C until the peppers are tender and the filling is hot throughout, with lightly browned edges.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven — bake