Ingredients: 

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp (NtuUto) spice blend
• 1 can (400 g) diced tomatoes
• 1 tbsp olive oil
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat: Preheat oven to 190°C (375°F).
2. Prepare Filling: In a skillet, heat olive oil; sauté onion and garlic until soft. Stir in quinoa, diced tomatoes, and (NtuUto) blend. Season with salt.
3. Stuff: Fill each bell pepper with the quinoa mixture.
4. Bake: Place stuffed peppers in a baking dish, cover with foil, and bake for 25–30 minutes.
5. Finish: Garnish with parsley and serve warm.