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.

Minorcan-style Stuffed Bell Peppers with Quinoa (Pimientos Rellenos al Estilo Menorquín con Quinoa)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Rinse the quinoa under cold water and cook according to package instructions.
  4. In a skillet, sauté the onion and garlic until softened.
  5. Add the diced tomatoes, paprika, cumin, salt, and pepper. Cook for 5 minutes.
  6. Stir in the cooked quinoa and half of the grated Manchego cheese.
  7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  8. Sprinkle the remaining cheese on top of the stuffed peppers.
  9. Bake for 30-35 minutes until the peppers are tender and the cheese is golden brown.
  10. 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