Bell Pepper Stuffed Quinoa with Mint Sauce Part 1 - Preparing the bell pepper and Quinoa
|Shallot||1⁄2 Cup (8 tbs), thinly sliced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Cilantro leaves||1⁄2 Cup (8 tbs), chopped|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Mint leaves||1 Cup (16 tbs)|
|Yellow bell pepper||4|
|Red bell pepper||4|
|Quinoa||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs) (Use As Required)|
In a blender/mixture, add mint leaves along with yogurt and cumin powder. Blend until it forms a creamy consistency and set aside. Feel free to add salt and pepper according to taste.
Preheat the oven at 350 degree.
In a non-stick pan, heat oil and sauté the sliced shallot until translucent. Add water and Quinoa (please cook Quinoa according to its package instructions). Add salt and pepper (adjust quantities to taste).
Cut the bell pepper tops and discard all seeds from the inside, just so the bell peppers become like little cups to hold the Quinoa. Stuff each bell pepper with the prepared quinoa. Line a baking tray with aluminum foil and place the bell peppers on it. Add fresh water to the tray, just enough that it touches the bottom of these bell peppers. This will help in even and faster cooking. To avoid burning of the bell pepper tops, place a foil paper to cover it. Place this tray in a preheated oven for 30-40 minutes at 350 degree. Remove from the oven.
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Calories 413 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 11 mg3.7%
Sodium 298.4 mg12.4%
Total Carbohydrates 65 g21.7%
Dietary Fiber 9.2 g36.7%
Sugars 9.3 g
Protein 15 g30.5%
Vitamin A 99.8% Vitamin C 663.9%
Calcium 18.9% Iron 28.3%
*Based on a 2000 Calorie diet