Vegetable Quinoa Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Cut the peppers in half lengthwise and remove the seeds and membranes.

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Spread ½ cup (120 ml) tomato sauce in the baking dish. Arrange the pepper halves cut-side up, cover with foil, and bake for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 ml Tomato Sauce

   Cookware: aluminum foil, baking dish

4. Step 4

   Rinse the quinoa thoroughly in a fine-mesh sieve. Transfer it to the saucepan and add the water and ½ tsp (3 gr) salt.

   Ingredients used: 180.0 gr Quinoa, 3.0 gr Salt, 360.0 ml Water

   Cookware: fine mesh sieve, medium saucepan

5. Step 5

   Bring the quinoa to a boil over high heat. Cover, reduce to low heat, and cook until the water is absorbed; remove from the heat and let stand covered for 5 minutes.

   Timer: 20 min (fixed)

   Cookware: medium saucepan

6. Step 6

   Heat the olive oil in the skillet over medium heat. Add the onion and mushrooms and cook until softened and lightly browned.

   Timer: 7 min (fixed)

   Ingredients used: 150.0 gr Mushroom, 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the zucchini and garlic and cook over medium heat until the zucchini begins to soften.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Garlic, 180.0 gr Zucchini

   Cookware: large skillet, wooden spoon

8. Step 8

   Stir in the tomatoes, remaining ½ cup (120 ml) tomato sauce, oregano, cumin, remaining ½ tsp (3 gr) salt, and black pepper. Cook for 2 minutes, then remove from the heat and fold in the cooked quinoa.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Canned Tomato, 2.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 3.0 gr Salt, 120.0 ml Tomato Sauce

   Cookware: large skillet, wooden spoon

9. Step 9

   Spoon the quinoa filling into the pepper shells and top with the mozzarella. Cover the baking dish with foil.

   Ingredients used: 100.0 gr Mozzarella

   Cookware: aluminum foil, baking dish

10. Step 10

    Bake at 190°C for 25 minutes. Remove the foil and bake until the peppers are tender and the cheese is lightly browned.

    Timer: 35 min (fixed)

    Cookware: aluminum foil, baking dish

11. Step 11

    Let the stuffed peppers rest for 5 minutes before serving.

    Timer: 5 min (fixed)

    Cookware: baking dish