QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, olive oil, medium onion, garlic, zucchinis, eggplant, medium tomatoes, dried thyme, dried rosemary, dried basil, salt, pepper, all purpose flour, vegetarian parmesan cheese, dried oregano, butter, quinoa, fresh basil
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
- Add the garlic and cook for about 1 minute, until fragrant.
- Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
- In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
- Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
- Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 74 grams, Fat 22 grams, Fiber 11 grams, Protein 16 grams, Sugar 16 grams
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Mhlengi Dlamini
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Kamree Allen
[email protected]I'm a vegetarian and I'm always looking for new and interesting recipes. This recipe is definitely a winner.
Jeremy Voget
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the unique flavor of the quinoa ratatouille filling.
Mdbodrudoza Islam
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover zucchini and eggplant and they worked perfectly in the quinoa ratatouille filling.
Alison B
[email protected]I'm not a fan of bell peppers, but I loved this recipe. The quinoa ratatouille filling was so good that I didn't even notice the bell peppers.
Ontshiametse Molekwa
[email protected]I made this recipe for a dinner party and everyone raved about it. It's definitely a keeper.
Ashesh Shakya
[email protected]This was my first time making stuffed bell peppers and they turned out perfectly. Thanks for the great recipe!
Darren Northall
[email protected]I highly recommend this recipe. It's easy to make, delicious, and healthy.
Claire Lawson
[email protected]I've made this recipe several times and it always turns out great. It's a staple in my house now.
Al Heram
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the bell peppers and the quinoa ratatouille filling.
Deedar Ali
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The quinoa ratatouille filling was so flavorful that I didn't even miss the meat.
Osama Sheikh
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved it!
MD Niloy
[email protected]This recipe is a great way to use up leftover quinoa. I had some leftover from a salad I made earlier in the week and it worked perfectly in this dish.
Azharuddin Samrat
[email protected]I'm not a big fan of quinoa, but I loved it in this recipe. It was cooked perfectly and added a great texture to the dish.
Lee Kalinde
[email protected]The flavors in this dish are amazing. The quinoa, ratatouille, and bell peppers all come together perfectly.
Abolaji Olawale
[email protected]I love how easy this recipe is to make. I was able to get it on the table in under an hour.
Virginie Zervoulakos
[email protected]This recipe was a hit with my family! The quinoa ratatouille filling was delicious and the bell peppers were perfectly cooked. I will definitely be making this again.