Saffron-Infused Quinoa Stuffed Peppers Recipe

Today’s Recipe: Saffron-infused Spiced Quinoa Stuffed Bell Peppers

Hello, foodies! Today, I’m excited to share a unique and flavorful recipe for saffron-infused spiced quinoa stuffed bell peppers. I love experimenting with different ingredients and combining unexpected flavors, and this dish is a perfect example of that. With a mix of warm spices, nutty quinoa, and the subtle floral notes of saffron, these stuffed bell peppers are sure to impress your taste buds.

Ingredients:

• 3 bell peppers (red, yellow, or orange)
• 1 cup quinoa
• 2 cups vegetable broth
• a pinch of saffron threads
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 cup raisins
• 1/4 cup sliced almonds
• 2 tbsp chopped fresh parsley
• 1 lemon, juiced
• 2 tbsp olive oil
• salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• saucepan
• wooden spoon
• baking dish

To start, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish and set aside.

In a saucepan, bring the vegetable broth to a simmer. Add a pinch of saffron threads and let it infuse for a few minutes until the broth turns a lovely golden color.

Rinse the quinoa under cold water and add it to the saffron-infused broth. Stir in the cumin, coriander, paprika, cinnamon, and a pinch of salt. Cover the saucepan and simmer for about 15-20 minutes until the quinoa is cooked and has absorbed all the liquid.

Once the quinoa is cooked, remove the saucepan from the heat and fluff the quinoa with a fork. Stir in the raisins, sliced almonds, chopped parsley, lemon juice, and olive oil. Season with salt and pepper to taste.

Stuff the cooked quinoa mixture into the hollowed-out bell peppers, pressing down gently to pack the filling. Place the tops back on the bell peppers and drizzle with a little more olive oil.

Bake the stuffed peppers in the preheated oven for 25-30 minutes until the peppers are tender and slightly charred. Serve hot, garnished with additional parsley and a squeeze of lemon juice.

Approximate total weight: 900 grams
Number of servings: 3
Average weight per serving: 300 grams
Approximate calorie count per serving: 350 calories

**Pro Tip:** For an extra indulgent twist, top the stuffed bell peppers with crumbled feta cheese before baking. The salty creaminess of the feta pairs perfectly with the savory quinoa filling.

I hope you enjoy making and savoring these saffron-infused spiced quinoa stuffed bell peppers. Feel free to customize the recipe with your favorite herbs, nuts, or spices to make it your own! Happy cooking!