Measurements

• 4 large Bell Peppers
• 1 cup Quinoa
• 2 cups Kale
• 1 Onion
• 2 cloves Garlic
• 2 Tomatoes
• 2 tablespoons Olive Oil
• Salt to taste
• Black Pepper to taste
• 1 tablespoon Lemon Juice
• 1/4 cup Parmesan Cheese, grated

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook quinoa according to package instructions.
• Cut the tops off the bell peppers and remove seeds.
• Heat olive oil in a pan over medium heat.
• Sauté onions and garlic until translucent.
• Add tomatoes and cook for 2 minutes.
• Stir in kale and cook until wilted.
• Mix in cooked quinoa, salt, and black pepper.
• Add lemon juice and stir well.
• Stuff bell peppers with quinoa mixture.
• Place stuffed peppers in a baking dish.
• Sprinkle Parmesan cheese on top.
• Bake for 25-30 minutes until peppers are tender.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.