Monaco-style Stuffed Bell Peppers with Quinoa (Poivrons farcis à la monégasque avec quinoa)
This recipe for Poivrons farcis à la monégasque avec quinoa (Monaco-style Stuffed Bell Peppers with Quinoa) is a delicious and nutritious dish that originates from Monégasque cuisine. It's a perfect combination of flavors and textures that will surely satisfy your taste buds.
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
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 drain.
- In a skillet, sauté the onion and garlic until softened.
- Add the quinoa, diced tomatoes, and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the Parmesan cheese and parsley. Season with salt and pepper.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Bake for 25-30 minutes, or until the peppers are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 10g
Supplies
Baking dish Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the stuffed bell peppers with a side of mixed greens and a glass of white wine for a complete meal.
Tips & tricks
For a vegan version, simply omit the Parmesan cheese or use a dairy-free alternative.
Cost
$15