QUINOA AND AMARANTH STUFFED BELL PEPPERS


Sometimes it’s tough to brainstorm new recipes that are tasty, but also provide all the great nutrients you want to nourish your family with. I made these Quinoa and Amaranth Stuffed Peppers for lunch yesterday, and maybe this is the answer you’ve been looking for! Its quite a regular dish in our home as its a family favorite and of course low in carbs and full of nutrition. It’s been flavoured with wonderful herbs like mint, parsley and coriander, alongside some pistachios for a nutty crunch and raisins for slight sweetness. The peppers, when baked in the oven, take on a lovely sweetness which bind the whole dish together!

It’s topped with a dash Parmesan, but you can replace it with vegan cheese or omit the cheese entirely to make it vegan. This dish is an absolute wonder as its not only a vegan dish packed with nutrition but its gluten-free and Keto friendly too!

I bet you know all about how fantastic quinoa is, and amaranth is equally packed with qualities. It’s a wonderful superfood, and amongst other seeds and grains, it has one of the highest protein quantities, is great for those who have arthritis, is rich in essential oils that are especially good for controlling cholesterol, and many other vitamins and minerals.

All of the ingredients in this dish are super healthy and nutritious, but what’s really wonderful is that they’re all encapsulated inside easy-to-serve individual portions of the pepper halves. You can either serve it as a main or as a side.


And those hands you see serving the dish - that’s my son, very sweetly he accepted to become a hand model for me 😄 Or maybe he was very eager and was trying to snatch one of the peppers?? Hmm... we’ll never know!


Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/

 

PREP TIME: 30 minutes COOKING TIME: 20 minutes

BAKE TIME: 1 hour SERVES: 5-6




INGREDIENTS


  • 8-10 small to medium size bell peppers/ capsicum (red and yellow mixed)

  • 3/4 cup quinoa

  • 1/2 cup amaranth

  • 1 medium red onion, chopped

  • 2 fat cloves garlic, chopped

  • 1 inch piece ginger, chopped

  • 1-2 green chillies, chopped

  • 1 large tomato, chopped

  • 1/4 cup virgin olive oil

  • 2 tbsp golden raisins

  • 1/4 cup pistachios, roasted and chopped

  • 2 tbsp coriander leaves, chopped

  • 2 tbsp mint, chopped

  • 2 tbsp parsley, chopped

  • 1 tsp salt

  • 1/4 tsp black pepper, freshly ground


For Topping:

  • 20g parmesan cheese, finely grated

  • 2 tbsp parsley, chopped

  • 2 tbsp virgin olive oil

METHOD


  1. Preheat the oven at 240°-250°C.

  2. Cut the bell peppers in half, keeping the stalk intact. Remove seeds and core.

  3. In a large baking dish, drizzle a tablespoon of olive oil and coat the base well. Place the bell peppers in it facing the cut side up. Cover with the aluminium foil and bake it in preheated oven for 30 minutes.

  4. Meanwhile, prepare the stuffing. In a medium saucepan, cook quinoa adding one and a half cups of water. Once it come to boiling point reduce the heat. Cook on low heat until fluffy and soft, about 12-15 minutes.

  5. In another small saucepan, cook amaranth seeds adding 1 1/4 cup of water. Once it starts boiling reduce the heat and cook on low flame until soft, about 15-20 minutes.

  6. In a wok, warm remaining olive oil, add onions, ginger, garlic and green chilli. Sauté for 2-3 minutes until onions are translucent, add chopped tomatoes and salt, sauté until they