| Prep: 25 mins | Cook: 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 11g | 4.5g | 37g |
| sugars | fibre | protein | salt |
| 9g | 8g | 12g | 1.13g |
Why I Love Danish Stuffed Bell Peppers with Quinoa and Feta
Welcome to my unique spin on the Danish delicacy, Stuffed Bell Peppers with Quinoa and Feta. This nourishing and vibrant recipe beautifully marries the traditional health-focused ethos of Danish cuisine with my Californian touch, emphasizing freshness and creativity. As soon as you take a bite, your taste buds will be transported on a journey, celebrating the wholesome goodness of ingredients that complement each other perfectly. If you’ve enjoyed Mediterranean stuffed peppers, I’m confident you’ll find delight here too.
A Journey of Flavors
What I love about crafting dishes like the Stuffed Bell Peppers with Quinoa and Feta, is the play of flavors. My Indian-American roots always entice me to savor the symphony of spices, and that inclination blends seamlessly with the comforting yet light tastes here. The crispness of bell peppers, the soft, fluffy texture of protein-rich quinoa, and irresistible tanginess of feta – together, they create a feast for the senses. The inspiration stems from none other than Chef René Redzepi, known for celebrating local ingredients in his wonderful dishes.
Perfect Accompaniment
These stuffed bell peppers aren’t just a joy to eat on their own, they also pair outstandingly well with a vast array of sides. You could enjoy them alongside your favorite lean protein for a filling meal – perhaps some grilled chicken or salty seared salmon; here’s a recipe you might try. They also work wonderfully as a main course with a side of fresh greens or a zesty lemony salad. The sweet, slightly charred skin of the bell peppers complements the crunchy lettuce and tart dressing, creating a truly satisfying food experience.
As I sit down with my family, watching my husband Faisal and our two sons relish this dish, the joy of sharing food that I love, becomes even more meaningful. Food is not just about sustenance but indeed a language of love and culture. That’s why I keep looking for innovative ways to bring worlds together on a plate, just like in this recipe.
So do give the Stuffed Bell Peppers with Quinoa and Feta a try, it’s my spin on Scandinavian cuisine and I’m sure you’re going to enjoy this healthy, fulfilling, and flavorful journey as much as I do.
What You’ll Need
- 6 large bell peppers
- 1 cup of uncooked quinoa
- 2 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup of cherry tomatoes, halved
- 1 cup of crumbled feta cheese
- 2 tablespoons of fresh basil, chopped
- Salt and pepper to taste
Method
Step One
Preheat the oven to 375°F (190°C). Cut the tops off the 6 large bell peppers and remove the seeds. Place them in a baking dish and set aside.
Step Two
In a medium saucepan, cook the quinoa according to the package instructions, but use chicken or vegetable broth instead of water for extra flavor. Once cooked, fluff the quinoa with a fork and set aside.
Step Three
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent – about 5 minutes.
Step Four
Add the chopped zucchini and red bell pepper to the skillet. Sauté for another 5 minutes, or until the vegetables are tender. Then, stir in the halved cherry tomatoes.
Step Five
Combine the cooked vegetables with the quinoa. Add the crumbled feta cheese, fresh chopped basil, and salt and pepper to taste. Stir until well combined.
Step Six
Spoon the quinoa and vegetable mixture into the prepared bell peppers, stuffing each one fully. Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender and the tops are slightly golden.
Step Seven
Let the stuffed bell peppers cool for a few minutes before serving. Enjoy your Stuffed Bell Peppers with Quinoa and Feta!
