Pimentões recheados com quinoa à mediterrânea

Ingredientes

• 10 bell peppers
• 2 cups cooked lentils (1/2 cup uncooked)
• 1 and 1/2 cups cooked quinoa* (1/2 cup uncooked)
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 2 10 ounce bags baby spinach
• 1 14.5 ounce can of fire-roasted tomatoes
• 1/2 cup fresh dill (finely chopped)
• 1/4 cup fresh parsley (finely chopped)
• 1 teaspoon dried oregano
• juice of 1 lemon
• 6 ounces feta cheese
• salt & pepper to taste

Modo de preparo

1. 1

   Preheat the oven to 375°F and lightly grease the bottom of a large baking dish with one tablespoon of oil. Slice the tops of of each pepper and remove the core. Arrange the peppers upright in the baking dish and set aside. I had to use a 9 x 13” and an 8 x 8” to fit all of them.

2. 2

   Warm the other tablespoon of oil in a skillet over medium heat and sauté the garlic and onion for several minutes, until the onion is translucent. Add the spinach and cover with a lid so that it cooks down, checking every few minutes and stirring. You might have to do this part in stages depending on how big your skillet is.

3. 3

   Once the spinach is wilted, drain the can of diced tomatoes and then add them to the skillet. Stir to combine and then remove from the heat and set aside.

4. 4

   In a large bowl, combine the cooked lentils and quinoa, herbs, salt & pepper, and the sautéed vegetables. Stir in the feta and mix until everything is mixed well. If needed, add more herbs or seasoning to cater to your preferences.

5. 5

   Spoon the mixture into each pepper half until you have used all of the filling. Cover the baking dish with tinfoil and bake in the preheated oven for 30 minutes.

6. 6

   Allow to cool for 5-10 minutes before serving. Garnish with herbs or sprinkle with parmesan cheese and enjoy!