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Cranberry Walnut Stuffed Peppers are a delightful and nutritious dish that combines the sweetness of cranberries with the crunch of walnuts, all nestled in a vibrant bell pepper. This recipe is perfect for a healthy dinner or as a festive side dish during the holiday season. Packed with flavor and nutrients, these stuffed peppers are not only visually appealing but also an excellent source of vitamins and minerals. Whether you’re looking for a vegetarian option or a unique way to enjoy peppers, this recipe is sure to impress!
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). While the oven is heating, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
Step 2: Cook the Filling
In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Combine Ingredients
In a large bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped walnuts, ground cumin, salt, and black pepper. If using, fold in the crumbled feta cheese for added flavor.
Step 4: Stuff the Peppers
Carefully spoon the quinoa mixture into each bell pepper, packing it down gently to ensure they are filled completely. Top each pepper with a sprinkle of additional feta cheese if desired.
Step 5: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly golden.
Step 6: Serve
Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious and healthy Cranberry Walnut Stuffed Peppers!
FAQs
Can I use other types of peppers for this recipe?
Yes, you can use any type of bell pepper or even poblano peppers for a spicier kick. Just ensure they are large enough to hold the stuffing.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just store them in the refrigerator and bake them when you’re ready to serve.
What can I serve with Cranberry Walnut Stuffed Peppers?
These stuffed peppers pair well with a simple green salad, roasted vegetables, or a light soup for a complete meal.
Are Cranberry Walnut Stuffed Peppers gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free quinoa and ensure that any additional ingredients (like feta cheese) are also gluten-free.
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