🥘 Ingredients
- 2 medium orange bell peppers, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Juice of 1 lemon
⚠️ Allergen Information
- Feta cheese (dairy)
👨🍳 Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat.
- While the quinoa is cooking, prepare the bell peppers. Place the halved orange bell peppers cut-side up in a baking dish. Drizzle with olive oil and season with salt and pepper.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, feta cheese (if using), olives, parsley, dried oregano, garlic powder, and lemon juice. Mix well and adjust seasoning with additional salt and pepper to taste.
- Stuff each bell pepper half generously with the quinoa mixture. Pour a little vegetable broth into the bottom of the baking dish to keep the peppers moist during baking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and slightly caramelized on top.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.
📖 Backstory
Welcome to my culinary kingdom, where dreams are as vibrant as the orange bell peppers I’ve chosen to be the crown jewels of this dish, "Quinoa My Orange Dream." It all began on a sultry afternoon when I was struck by inspiration from a sunset that just so happened to perfectly match the hue of bell peppers. As I squinted into the fiery horizon, I realized my destiny was not just to watch the beauty of nature but to encapsulate it in a gastronomic masterpiece.
Armed with quinoa and a sprinkle of audacity, I embarked on a Mediterranean adventure in my tiny kitchen, which, I assure you, has hosted all kinds of culinary celebrations (like last week’s wildly successful Couscous Rave). The moment I combined the nutty quinoa with the succulent orange bell peppers, chickpeas, and cherry tomatoes, it was as if I had orchestrated the finest symphony composed of flavors! Family and friends now refer to it as the "sunshine dish," and let me tell you, if a food could be a mood, this vibrant creation would be wearing shades while lounging on a beach.
So, my dear readers, join me as we dive spoon-first into this glowing delight that not only brings the sunshine to your plate but also allows you to bask in the glow of culinary greatness. Bon appétit, or as I like to say, “Let the orange reign!”
Armed with quinoa and a sprinkle of audacity, I embarked on a Mediterranean adventure in my tiny kitchen, which, I assure you, has hosted all kinds of culinary celebrations (like last week’s wildly successful Couscous Rave). The moment I combined the nutty quinoa with the succulent orange bell peppers, chickpeas, and cherry tomatoes, it was as if I had orchestrated the finest symphony composed of flavors! Family and friends now refer to it as the "sunshine dish," and let me tell you, if a food could be a mood, this vibrant creation would be wearing shades while lounging on a beach.
So, my dear readers, join me as we dive spoon-first into this glowing delight that not only brings the sunshine to your plate but also allows you to bask in the glow of culinary greatness. Bon appétit, or as I like to say, “Let the orange reign!”