Stuffed Bell Peppers with Quinoa, Chipolatas, and Sweet Potato: A French-Inspired Delight
Treat yourself to these flavorful stuffed peppers, inspired by a classic French dish and reinvented for a modern twist. The savory goodness of chipolata sausage pairs seamlessly with protein-packed quinoa and naturally sweet cubes of sweet potato, creating a filling that’s both hearty and nutritious. Enhanced by gentle spices and vibrant colors, this recipe brings a touch of France right into your kitchen. Whether you’re hosting friends or enjoying a family dinner, these stuffed peppers promise a comforting and memorable meal.
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Preparation 20 min
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Baking 40 min
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Servings 6
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Level Débutant
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Energy ≈ 450 kcal / serving
Ingredients
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Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 45 min
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Stuffed Bell Peppers with Quinoa, Chipolatas, and Sweet Potato: A French-Inspired Delight
Treat yourself to these flavorful stuffed peppers, inspired by a classic French dish and reinvented for a modern twist. The savory goodness of chipolata sausage pairs seamlessly with protein-packed quinoa and naturally sweet cubes of sweet potato, creating a filling that’s both hearty and nutritious. Enhanced by gentle spices and vibrant colors, this recipe brings a touch of France right into your kitchen. Whether you’re hosting friends or enjoying a family dinner, these stuffed peppers promise a comforting and memorable meal.
Ingredients
- Colored Bell Peppers : 6
- Chipolatas Sausages : 6
- Quinoa : 150 grams
- Sweet potato : 200 grams
- Broccoli : 150 grams
- Onion : 1
- Garlic Cloves : 2
- Paprika powder : 1 tablespoon
- Cumin Powder : 1 teaspoon
- Espelette pepper : 1/2 teaspoon
- Herbs of Provence : 1 tablespoon
- Olive oil : 3 tablespoons
- Salt : 1 pinch
- Pepper : 1 pinch
- Emmental Cheese (Shredded) : 100 grams
Preparation steps
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Preheat the oven to 180°C (350°F).
Cut off the tops of the bell peppers to create "caps."
Remove the seeds and membranes inside.
Dice the sweet potato into small cubes.
Set aside. -
Rinse the quinoa under cold water, then cook it in twice its volume of salted water for about 12 minutes until the water is absorbed.
Drain and set aside.Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the onion and garlic for 2 minutes until translucent.
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Add the crumbled chipolata sausage and cook for 5 minutes until it starts to brown.
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Stir in the sweet potato cubes and cook for another 5 minutes, until they begin to soften.
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Add the broccoli florets, cooked quinoa, paprika, cumin, chili, Herbes de Provence, salt, and pepper.
Mix well and cook for another 3 minutes to blend the flavors. -
Generously fill each bell pepper with the stuffing, pressing it down lightly.
Place the pepper tops back on for a nice presentation.
Arrange the stuffed peppers in a baking dish.
Pour a small amount of water or broth (about 100ml) into the dish to prevent them from drying out.
Drizzle the peppers with a little olive oil. -
Bake for 45 minutes to 1 hour, until the peppers are tender and slightly roasted on top.
Five minutes before the end of baking, remove the caps, sprinkle Emmental cheese over each pepper, and set the oven to broil to gratinate. - Temperature: 180°C
- Heat: rotary
- Baking time: 45 min
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