Roasted Bell Pepper Stuffed with Creamy Amaranth, Spinach and Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the bell pepper halves on a baking tray, brush them with 15 ml (1 tbsp) olive oil, and season with a pinch of salt and pepper. Roast for 15 minutes until they begin to soften.

2. 2

   Meanwhile, place the amaranth and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the amaranth is tender and creamy. If there is excess liquid, cook uncovered for 1 to 2 more minutes.

3. 3

   Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the spinach to the skillet with the onion and garlic. Cook for 2 to 3 minutes until wilted. Season with smoked paprika, oregano, salt, and black pepper.

5. 5

   Transfer the cooked amaranth to a bowl and mix with the sautéed spinach, plain yogurt, lemon juice, 70 g (about 3/4 cup) of the mozzarella, and half of the chopped parsley. Adjust salt and pepper to taste.

6. 6

   Fill the roasted pepper halves with the amaranth mixture, pressing gently so they are well packed. Top with the remaining mozzarella and the grated Parmesan.

7. 7

   Bake the stuffed peppers at 200 °C / 400 °F for 15 minutes, until the cheese melts. Then broil for 2 to 3 more minutes, watching closely, until a golden crust forms.

8. 8

   Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh parsley on top before serving.