Spiced Pumpkin & Quinoa Stuffed Peppers

Description

Delight in the flavors of fall with these Spiced Pumpkin & Quinoa Stuffed Peppers, a perfect blend of seasonal ingredients and trendy superfoods.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup pumpkin puree
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1/4 cup pumpkin seeds, toasted

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place halved bell peppers in a baking dish, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15 minutes to soften.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and liquid is absorbed. Fluff with a fork.
4. In a large skillet, heat the remaining olive oil over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
5. Stir in pumpkin puree, cooked quinoa, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for another 3-4 minutes, stirring occasionally.
6. Remove from heat and stir in feta cheese and parsley.
7. Stuff each pepper half with the quinoa mixture. Top with toasted pumpkin seeds.
8. Bake in the oven for an additional 20-25 minutes until peppers are tender and filling is heated through.
9. Serve warm, garnished with additional parsley if desired.

Recipe Details

• Cooking Time: 50 minutes
• Servings: 4
• Difficulty: Medium