Cheese and Quinoa Stuffed Peppers

For all the cheese lovers out there, we present to you a great recipe which is sure to curb the cravings of yours. A multi colored dish, enticing enough to lure even those meat devoted foodies around. The dish is pretty much a very basic idea for the people who are looking for a quick run in the kitchen, yet looking for something lusciously tasty to go for.

The dish we will be making today is a Cheese and Quinoa Stuffed Peppers, sounds delicious already isn’t it, let’s get into the making.

Ingredients required

• 1 cup uncooked Organic Red Royal Quinoa
• 2 cups chicken or vegetable stock
• 4 bell peppers 
• 1/4 cup olive oil
• 2 onions, (finely chopped)
• 2 garlic cloves, (minced)
• 1 medium tomato, (finely chopped)
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Himalayan pink rock salt - fine grind, (can add more according to taste)
• 1/4 teaspoon pepper
• 1/2 cup black beans, (rinsed and drained)
• 1/2 cup peas
• 1 lemon juice
• 1/2 cup shredded cheese 

Let’s get the cooking started

• Preheat the oven to 350 degrees. Cook the Organic Red Royal Quinoa in the chicken/vegetable stock accordingly. Do it for about 12-15 minutes, or until the liquid is dried off.
• Next, cut off the tops of the pepper and after doing so clean the inner core and seeds from the pepper. 
• Place the hollowed peppers and their tops in a dish, cover with foil and bake for 20-30 minutes until they become soft.
• In a large pan heat the oil in medium heat, and add the zucchini and onions. Cook for 4-5 minutes until they soften. 
• Add some garlic and cook for another minute. Add tomato and tomato paste, stir to combine. Add garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes. Add beans and peas. 
• Get the veggie mixture off the heat, add the cooked quinoa to it. Squeeze the lemon over the quinoa and stir to combine. Add more salt and pepper accordingly.
• Spoon the mixture into pre-cooked peppers and top with a sprinkle of extra cheese on the top. Place the cut tops of the peppers back on, and bake for an additional 20-30 minutes.

Take the colorful cooked peppers out of the oven and enjoy a tasty delicacy of cheese and freshly cooked vegetables. The oozing out cheese will make the whole experience of digging into the dish even more satiable satisfactory.