Bell Pepper Stuffed Quinoa with Mint Sauce Part 1 - Preparing the bell pepper and Quinoa Recipe Video

In a blender/mixture, add mint leaves along with yogurt and cumin powder. Blend until it forms a creamy consistency and set aside. Feel free to add salt and pepper according to taste.
Preheat the oven at 350 degree.
In a non-stick pan, heat oil and sauté the sliced shallot until translucent. Add water and Quinoa (please cook Quinoa according to its package instructions). Add salt and pepper (adjust quantities to taste).
Cut the bell pepper tops and discard all seeds from the inside, just so the bell peppers become like little cups to hold the Quinoa. Stuff each bell pepper with the prepared quinoa. Line a baking tray with aluminum foil and place the bell peppers on it. Add fresh water to the tray, just enough that it touches the bottom of these bell peppers. This will help in even and faster cooking. To avoid burning of the bell pepper tops, place a foil paper to cover it. Place this tray in a preheated oven for 30-40 minutes at 350 degree. Remove from the oven.
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