Quinoa Caprese Stuffed Peppers with Balsamic Glaze
A lighter, veggie-forward dish!
Ingredients:
- 4 large bell peppers (any colour), halved and seeds removed
- 1 Tbsp olive oil
- Salt and pepper, to taste
For the filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable stock or water
- 1½ cups cherry tomatoes, halved
- 200g fresh mozzarella pearls or diced mozzarella
- ¼ cup fresh basil leaves, chopped
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- Salt and black pepper, to taste
To serve:
- Store-bought balsamic glaze (for drizzling)
- Extra fresh basil leaves (for garnish)
How To Make Quinoa Caprese Stuffed Peppers with Balsamic Glaze
- Preheat oven to 200°C.
- In a saucepan, combine quinoa and vegetable stock.
- Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let it cool slightly.
- Place the halved peppers cut-side up on a baking tray.
- Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper.
- Roast in the oven for 15 minutes to soften slightly.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, mozzarella, chopped basil, olive oil, lemon juice, salt, and pepper.
- Toss gently to combine. Remove the roasted peppers from the oven.
- Spoon the quinoa mixture generously into each pepper half.
- Return the stuffed peppers to the oven and bake for another 10–15 minutes, until the cheese is melty and the peppers are tender.
- Remove from the oven and let cool for a couple of minutes.
- Drizzle with store-bought balsamic glaze and garnish with extra fresh basil before serving.
Love it