Ingredients: 

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tomatoes, diced (or 400 g canned diced tomatoes)
• 2 tbsp (Umimi) spice blend
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: A pinch of smoky mix
• Fresh parsley for garnish

Instructions:

1. Preheat: Set oven to 190°C (375°F).
2. Prepare Filling: In a skillet, heat olive oil over medium heat; sauté onion and garlic until soft. Add tomatoes, quinoa, spinach, (Umimi) blend, salt, pepper, and optional smoky mix. Mix well.
3. Stuff: Spoon the filling into each bell pepper.
4. Bake: Place stuffed peppers in a baking dish, cover with foil, and bake for 25–30 minutes.
5. Serve: Garnish with fresh parsley and serve hot.