Quinoa and Vegetable Stuffed Peppers

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Rinse the quinoa thoroughly in a fine-mesh strainer, then combine it with water in a saucepan.
4. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the water has been absorbed.
5. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
6. Add the onion and garlic, sautéing for 2-3 minutes, or until the onion is translucent. Add the kale and sundried tomatoes to the skillet and cook for 2-3 minutes, or until the kale is wilted.
7. Add the cooked quinoa to the skillet and stir to combine with the vegetables. Remove from heat and stir in pumpkin seeds, fresh cilantro, salt, and pepper.
8. Stuff the quinoa mixture into the bell peppers and place them upright in a baking dish.
9. Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 245 kcal | Servings: 4 servings

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