Spicy Cranberry Stuffed Peppers Recipe

Today’s Recipe: Curried Cranberry Stuffed Peppers

Hey there, fellow foodies! Today I’m excited to share with you a unique and flavorful dish that’s perfect for the fall season. As the weather cools down, I find myself reaching for warm and comforting meals, and these Curried Cranberry Stuffed Peppers hit all the right notes for me. The combination of savory curry flavors with sweet cranberries is truly a match made in culinary heaven.

To start off, you’ll need the following ingredients:

For this recipe, you’ll need the following kitchen tools:

Start by preheating your oven to 375°F (190°C). Place the halved bell peppers on a baking sheet, drizzle with olive oil, and roast in the oven for 15-20 minutes until slightly softened.

In a skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Next, add the cooked quinoa, chickpeas, dried cranberries, curry powder, cumin, cinnamon, salt, and pepper. Stir everything together until well combined and heated through.

Once the bell peppers are slightly softened, remove them from the oven and carefully spoon the quinoa mixture into each pepper half. Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, until the peppers are tender.

To serve, sprinkle the stuffed peppers with fresh chopped parsley for a pop of color and freshness.

This recipe makes 4 servings, with each stuffed pepper weighing approximately 200 grams. One serving is around 350 calories.

A tip to make this dish even more flavorful is to mix in some chopped nuts like almonds or walnuts into the quinoa stuffing for added texture and richness.

I hope you give these Curried Cranberry Stuffed Peppers a try and enjoy them as much as I do. Feel free to get creative with the ingredients and make this dish your own by adding your favorite spices or veggies. Happy cooking!