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Quinoa Stuffed Peppers with Cranberries, Nuts, and Herb Yogurt Sauce Recipe

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3.9 from 6 reviews

These Quinoa Stuffed Peppers are a vibrant, gluten-free, and vegetarian dish that combines roasted colorful bell peppers with a hearty, spiced quinoa and vegetable filling. Topped with a creamy garlic and herb yogurt ranch sauce, this recipe offers a healthy, satisfying meal perfect for lunch or dinner.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 stuffed peppers (serves 9)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegetarian, Gluten-Free, International
  • Diet: Gluten Free, Vegetarian

Ingredients

Peppers and Roasting

  • 3 small red bell peppers (capsicums)
  • 3 small green bell peppers
  • 3 small yellow bell peppers
  • 1-2 tablespoons olive oil (for brushing)
  • 2 red bell pepper tops (reserved from above)

Quinoa and Broth

  • 200 g uncooked quinoa (about 1 cup), soaked in lightly salted water for 2 hours
  • 4 cups water
  • 1 vegetable stock cube (or 4 cups pre-made vegetable stock)

Vegetable Filling

  • 4 tablespoons olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stick celery, finely diced
  • 2 diced bell pepper tops (from the tops reserved)
  • 1/2 teaspoon salt
  • 1 large garlic clove, diced
  • 1 teaspoon cinnamon powder
  • 1 teaspoon paprika powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander seed powder
  • A good pinch of black pepper
  • A handful of dried cranberries, chopped roughly
  • A handful of roasted hazelnuts or almonds, chopped roughly
  • 1 tablespoon lemon juice

Garlic and Herb Yoghurt Ranch Sauce

  • 250 g unsweetened full-fat yoghurt (about 1 cup)
  • 1 garlic clove, grated
  • 2 tablespoons chopped spring onions or chives
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon vegetable stock powder (or grated/chopped stock cube)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon yellow or Dijon mustard dressing

Instructions

  1. Preheat Oven: Preheat your oven to 220°C (425°F) to prepare for roasting the peppers.
  2. Prepare Peppers: Cut off the tops of the peppers with the stems, twist and remove the core including seeds and membranes. Reserve two red bell pepper tops for the filling.
  3. Roast Peppers: Brush the outer sides of the peppers with olive oil using your hands. Place them standing up, cut side up, on a baking tray. Place the reserved pepper tops between the peppers. Roast in the preheated oven for 22 minutes until they start to soften.
  4. Cook Quinoa: Drain and rinse the pre-soaked quinoa. In a large pot, combine quinoa, 4 cups of water, and the vegetable stock cube. Bring to a boil, then simmer on medium heat for 12 minutes. Drain the quinoa but reserve 1/4 cup of cooking liquid and return it to the pot with quinoa. Set aside.
  5. Sauté Vegetables: While quinoa cooks, heat 4 tablespoons olive oil in a large pan. Add diced onion, carrot, celery, diced pepper tops, and salt. Sauté for about 10 minutes, stirring occasionally until vegetables are tender.
  6. Add Flavorings: Stir in diced garlic, cinnamon, paprika, cumin, coriander seed powder, black pepper, chopped cranberries, chopped nuts, and lemon juice. Turn off heat once mixed thoroughly.
  7. Combine Filling: Transfer the sautéed vegetable mixture to the cooked quinoa. Stir well with an extra tablespoon of olive oil to combine all flavors.
  8. Fill Peppers: Remove the roasted peppers from the oven. They should be softened. Fill each pepper evenly with the quinoa mixture. The natural juices inside the peppers will add moisture and flavor.
  9. Final Roast: Return the filled peppers to the oven and roast for an additional 10-12 minutes at 220°C (425°F) to meld flavors and heat through.
  10. Prepare Yoghurt Sauce: While the peppers roast, mix the yoghurt, grated garlic, spring onions or chives, parsley, dried oregano, garlic powder, onion powder, vegetable stock powder, sea salt, black pepper, and mustard dressing in a bowl or jar. Set aside to let flavors blend.
  11. Serve: Remove stuffed peppers from the oven and serve each with a generous dollop of the garlic herb yoghurt ranch sauce on top. Garnish with extra chopped cranberries, nuts, and fresh herbs like parsley or coriander for a colorful, flavorful finish.

Notes

  • Soaking quinoa before cooking reduces cooking time and improves texture.
  • Using a mix of colorful bell peppers not only enhances visual appeal but adds varied flavors.
  • Roasted nuts add pleasant crunch and richness; feel free to substitute hazelnuts with almonds or walnuts.
  • The yoghurt sauce can be made ahead and refrigerated to deepen flavors.
  • For a vegan option, substitute the yoghurt with a plant-based alternative.
  • Adjust spices to taste, especially salt and chili powders if preferred.
  • Ensure peppers are small for even cooking and easier handling.

Find it online: https://cheftinaskitchen.com/quinoa-stuffed-peppers-with-cranberries-nuts-and-herb-yogurt-sauce-recipe/