Quinoa Stuffed Peppers Recipe - How to Make?
Since dolma is made from rice, which is among the complex carbohydrates that are difficult to digest, many of us often avoid consuming it. We have made a very practical, nutritious and delicious dolma that you can make at home in a short time, without adding rice. We used lemon in the stuffing of the dolma; you can also try pomegranate syrup if you wish. You can use any vegetable you like to make dolma according to your taste.Ingredients for Quinoa Stuffed Peppers
[caption id=""attachment_24779"" align=""aligncenter"" width=""385""]- 1 cup Quinoa
- 2 Onions
- 1/4 bunch of mint
- 1/2 bunch of parsley
- Salt
- 1 tablespoon Pepper Paste
- 1/2 Teaspoon Organic Black Pepper Powder
- 1/2 Teaspoon Organic Red Pepper
- 1 Pinch Organic Cumin
- 3-4 Tablespoons of Olive Oil
- 1/2 lemon
- Tomatoes
How to Make Quinoa Stuffed Peppers?
- Chop the onions finely and into cubes.
- Chop the parsley and mint into medium-sized pieces.
- Add the ingredients to a deep bowl in order.
- Finally, add the lemon juice and mix well.
- Carefully cut off the top of the bell peppers to form a lid.
- Fill the bell peppers 3/4 full with the stuffing you have prepared.
- After adding hot water, you can start cooking it on the stove for 25-30 minutes.
- After the cooking time on the stove is complete, carefully transfer the stuffed vegetables to either a casserole or baking dish.
- After adding a little hot water and cooking in the oven for 55-60 minutes, our Quinoa Dolma is ready. Bon Appetit.
Tips for Stuffed Peppers with Quinoa
- Do not boil the quinoa for the filling of the dolma. The quinoa will cook inside the dolma both on the stove and in the oven.
- Be careful to leave room when filling the dolmas with the mixture. Otherwise, the quinoa may overflow slightly while cooking.
- After stuffing the peppers with the stuffing, you can create an appetizing visual feast and make your presentation easier by preventing the stuffing from spilling, either by using the cap-shaped stem part of the pepper or by using tomato pieces with small touches.
We used peppers when making stuffed quinoa. You can use any vegetables you like, such as zucchini, tomato, eggplant, cabbage, onion, chard, grape leaves, capia pepper, artichoke with leaves, zucchini flower, etc., depending on your taste.
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