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1. Rinse the quinoa under cold water, then add it to a small saucepan with vegetable stock. Bring to a boil, reduce heat to low, cover and cook for 15 minutes until all the liquid is absorbed. Remove from heat and let it steam, covered, for 5 minutes, then fluff with a fork.
1 cup Quinoa,
2 cup Vegetable stock
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2. Preheat your oven to 200°C (400°F). Slice the tops off the bell peppers and remove the seeds and membranes. Brush the outside of the peppers lightly with olive oil, season inside with salt and black pepper, and place them cut-side up in a baking dish.
4 piece Bell peppers,
3 tbsp Extra virgin olive oil,
Salt,
Black pepper
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3. In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add the minced garlic and chili flakes, and cook for another minute until fragrant.
3 clove Garlic cloves,
1 piece Yellow onion,
3 tbsp Extra virgin olive oil,
0.2 tsp Chili flakes
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4. Add the halved cherry tomatoes to the skillet and cook for 3 minutes until they begin to soften. Stir in the crushed tomatoes, dried oregano, and a good pinch of salt and pepper. Cook for 2 more minutes.
1 cup Cherry tomatoes,
0.5 cup Canned crushed tomatoes,
1 tsp Dried oregano,
Salt,
Black pepper
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5. Add the baby spinach to the skillet and stir until wilted, about 2 minutes. Remove from heat, then fold in the cooked quinoa, the juice of the lemon, and roughly torn fresh basil. Taste and adjust seasoning. Stir in half the mozzarella, torn into small pieces, so it slightly melts into the mixture.
1 cup Quinoa,
2 cup Baby spinach,
100 g Fresh mozzarella,
0.2 cup Fresh basil,
1 piece Lemon
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6. Spoon the quinoa filling generously into each bell pepper, pressing it down lightly to pack in the filling. Top each pepper with the remaining mozzarella torn into pieces, and finish with a grating of Parmigiano-Reggiano.
100 g Fresh mozzarella,
30 g Parmigiano-Reggiano
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7. Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for a further 10–15 minutes until the peppers are tender and the cheese is golden and bubbling. Rest for 5 minutes, then garnish with fresh basil and a drizzle of extra virgin olive oil before serving.
3 tbsp Extra virgin olive oil,
0.2 cup Fresh basil
By james
