Quinoa and Cottage Cheese Stuffed Bell Peppers with a Side Salad

Instructions

1. 1

   Cook the quinoa

   • In a small saucepan, combine the rinsed quinoa and 1 cup of water.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. 2

   Prepare the stuffing

   • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add the chopped onion, ginger-garlic paste, and green chili. Sauté for 2-3 minutes until the onion is soft.
   • Add the chopped tomato and cook for another 3-4 minutes until it turns mushy.
   • Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute.
   • Turn off the heat. Add the cooked quinoa, crumbled paneer, garam masala, chopped coriander leaves, and lemon juice.
   • Mix everything well until combined. Your stuffing is ready.
3. 3

   Stuff and bake the bell peppers

   • Preheat your oven to 200°C (400°F).
   • Carefully fill each bell pepper half with the prepared quinoa and paneer mixture.
   • Arrange the stuffed peppers on a baking sheet lined with parchment paper.
   • Bake for 20-25 minutes, or until the bell peppers are tender and slightly charred on the edges.
   • Remove from the oven and let them cool slightly before serving.
4. 4

   Serve

   • Serve the quinoa and cottage cheese stuffed bell peppers hot as a main course.