A recipe I can think of for breakfast, lunch and dinner. A real all-rounder. The stuffed paprika with quinoa are pleasantly sweet due to the dates and are real nutrient bombs. The stuffed paprika with Quinoa have quickly become one our favourite recipes. You might like the recipe as much as we do!
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Ingredients you will need for the stuffed paprika
3 paprika
1 onion
1 garlic clove
1 tin can chickpeas
80g tri-colour Quinoa (1/2 cup)
salt, pepper, baharat or cumin
vegetable broth
garlic powder or onion powder
sweet paprika powder
olive oil
sieved tomatoes
3 dates
(vegan) cottage cheese
why these stuffed paprika are nourishing
The stuffed paprika are packed with lots of nourishing and important nutrients: paprika itself contain vitamins that act as antioxidants, which strengthens your immune system and reduces inflammation (vitamin C and beta-carotene). As an alternative to the classic rice filling, quinoa is a good source of omega-6 fatty acids, which are often neglected, especially in a plant-based diet. Quinoa also helps you feel fuller for longer because not only is it high in fibre, but it’s also high in protein.
tips for making the cooking more time-efficient
- while the quinoa is cooking, you can chop and sauté the onion and garlic, halve and dice the peppers, drain the chickpeas, and find a oven-proof baking form
- While you’re preheating the oven, I recommend really heating the tomato sauce, so it cooks through faster and the filling doesn’t dry out from baking for too long
- you can easily prepare more than you will eat later. The paprika still taste good two days after you have baked them, you can easily reheat them in the microwave or the oven.
- While the stuffed paprika are baking, you can scurry around the house, set the table, maybe make a salad, or do other things you’ve been putting off lately.
ideas for side dishes
Side dishes are optional here. The stuffed peppers make a wholesome meal on their own, as we combine carbohydrates, proteins and fats here. I also recommend that you don’t skimp on the oil (when glazing the onions). At the same time, fats are flavor carriers, which has a positive effect on our satiety behavior and our “satisfaction” after eating.
But to make round up the meal you can easily prepare some broccoli, a cucumber-salad or a normal salad with vinegar-oil dressing.
stuffed paprika with Quinoa
4
servings30
minutes40
minutes1
hour10
minutesIngredients
1/2 cup Quinoa
1 1/2 cup water
a pinch of salt
3 dates
1 large onion
1 garlic clove
1/2 tbsp oil
3 paprika
1 tin can chickpeas
1/2 tsp cumin or baharat
1 tsp salt
pepper
1 tbsp yeast flakes or cheese
- tomato sauce
200g sieved tomatoes
100ml vegetable broth
1 tsp garlic powder
1 tsp basil
1/2 tsp salt and pepper
1/2 tsp paprika powder
- topping
per paprika 1-2 tsp (vegan) cottage cheese
Directions
- Cook the quinoa in the (salted) water until the skin starts to separate from the quinoa (between al dente and mushy), if you have slightly drier dates, then cut the dates into small pieces and simply add them to the quinoa
- chop the onion and garlic and meanwhile sauté them in a little oil over medium heat
- Halve the three peppers and cut ONE half into small cubes for the filling
- Drain the chickpeas and rinse them briefly with water so that nothing “foams” anymore
- Combine the quinoa, dates, glazed onion and garlic, chickpeas, cheese and spices and season to taste
- Place the pepper halves in an ovenproof dish and fill them with plenty of filling, there may be some filling left depending on how big your peppers are. But better too much than too little 😉
- Preheat the oven to 200 degrees top and bottom heat
- tomato sauce
- heat the sieved tomatoes with the (salted) vegetable broth and add the spices. Heat the whole thing up well, then it will get hot faster in the oven afterwards.
- Pour the sauce into the pan with the pepper halves to keep them juicy while baking.
Bake the whole thing in the oven for 40 minutes - Optional:
Place 1-2 tsp per half of the pepper of the vegan “cottage cheese” on top of the filling (or regular cottage cheese or just plain cheese)
if you liked this recipe, it would mean the world to me if you´d review it or send me a picture of your recreation via Instagram.
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Next time I read a blog, I hope that it wont fail me just as much as this particular one. I mean, Yes, it was my choice to read, however I actually believed you would have something useful to talk about. All I hear is a bunch of moaning about something you could fix if you werent too busy looking for attention.