Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside. In a large skillet, heat the cooking oil over medium heat. Add the chopped onions and garlic. Sauté until they become translucent. Add the crumbled paneer and cooked Queens Quinoa to the skillet. Mix well. Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, salt, and pepper. Cook for another 3-4 minutes until well combined. Remove the skillet from heat and mix in the chopped fresh cilantro. Stuff each bell pepper with the quinoa and paneer mixture. If desired, top each stuffed bell pepper with grated cheese. Place the stuffed bell peppers in a baking dish.
In a small saucepan, combine the tomato puree, dried oregano, dried basil, salt, and pepper. Cook over low heat for 5-7 minutes, stirring occasionally. Pour the tomato sauce over the stuffed bell peppers in the baking dish. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25-30 minutes or until the bell peppers are tender. Remove from the oven and let them cool for a few minutes before serving.
High in protein from both Queens Quinoa and paneer. Provides essential vitamins and minerals, including vitamin C and calcium. Rich in dietary fiber, promoting digestive health. Low in saturated fat and cholesterol.
Who is this recipe for? This recipe is perfect for vegetarians, health-conscious individuals, and anyone looking for a delicious and nutritious meal that incorporates Queens Quinoa.
Mini Poem: In peppers colorful, our delight begins, Queens Quinoa and paneer, a duo that wins. Healthy and hearty, this dish is a gem, Savor each bite; you'll ask for it again