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Moroccan Quinoa Stuffed Peppers

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Ingredients

Scale
  • 4 red bell peppers, halved down the centre through the green stem
  • 1 cup goat cheese, crumbled
  • Fresh cilantro, to garnish

Quinoa:

  • 1 cup quinoa
  • 2 cups water
  • 1 cup finely grated carrot
  • 1/2 cup sliced almonds
  • 1/2 preserved lemon, rinsed and chopped
  • 12 dried apricots
  • 1/2 cup dried cranberries

Dressing:

  • 3 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup olive oil

Instructions

  1. Place quinoa and two cups water in a medium saucepan. Bring to a boil then lower heat and cover. Simmer for 15 minutes, remove from heat and fluff with a fork. Set aside.
  2. In a small bowl, mix all dressing ingredients together and then set aside.
  3. Bring a large pot of water to a boil and preheat the oven to 350 degrees. Once the water is boiling, add your halved peppers. Cook for 4 minutes, until slightly tender, then remove from water to cool.
  4. In a large bowl, mix together the cooked quinoa, grated carrot, sliced almonds, preserved lemon, apricots and cranberries. Add dressing and toss to coat evenly. Spoon quinoa into each halved pepper and then sprinkle with goat cheese. Bake for 15 minutes.

Find it online: https://legenrecipes.com/recipe/moroccan-quinoa-stuffed-peppers/