Minorcan-style Stuffed Bell Peppers with Quinoa (Pimientos Rellenos al Estilo Menorquín con Quinoa)
Pimientos Rellenos al Estilo Menorquín con Quinoa is a traditional dish from the Spanish island of Menorca, featuring bell peppers stuffed with a flavorful quinoa filling. This dish is a perfect combination of Mediterranean flavors and healthy ingredients.
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup grated Manchego cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the quinoa under cold water and cook according to package instructions.
- In a skillet, sauté the onion and garlic until softened.
- Add the diced tomatoes, paprika, cumin, salt, and pepper. Cook for 5 minutes.
- Stir in the cooked quinoa and half of the grated Manchego cheese.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Sprinkle the remaining cheese on top of the stuffed peppers.
- Bake for 30-35 minutes until the peppers are tender and the cheese is golden brown.
- Garnish with fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 10g
- Fat
- 8g
Supplies
Baking dish Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Pimientos Rellenos al Estilo Menorquín con Quinoa with a side salad and crusty bread for a complete meal.
Tips & tricks
For a smoky flavor, you can add a pinch of smoked paprika to the quinoa filling.
Cost
$12