Stuffed Peppers with Quinoa, Vegetables & Creamy Spirulina Sauce

Ingredients (2 people)

For the bell peppers

• 2 large red or yellow bell peppers

• 120 g quinoa (uncooked)

• 1 small onion, finely chopped

• 1 clove of garlic, finely chopped

• 1 zucchini, diced into small cubes

• 1 tsp smoked paprika powder

• 1 tbsp olive oil

• Salt and pepper to taste

For the spirulina sauce

• 150 ml (plant-based) yogurt or cream

• ½ tsp spirulina powder

• Juice of ½ lemon

• Salt to taste

Optional

• Feta or vegan feta

• Fresh parsley or basil

Preparation

1. Preheat the oven to 190 °C.
2. Cook the quinoa according to the package instructions and let it steam off briefly.
3. Cut the peppers in half lengthwise and remove the seeds. Place them in a baking dish.
4. Heat the olive oil in a pan and sauté the onion and garlic over low heat. Add the zucchini and briefly cook along. Stir in the quinoa and season with smoked paprika powder, salt, and pepper.
5. Fill the peppers with the quinoa-vegetable mixture. Bake them for 25–30 minutes in the oven until the peppers are soft.
6. Meanwhile, mix the yogurt or cream with the lemon juice and spirulina into a smooth sauce. Taste and add salt if needed.
7. Take the peppers out of the oven and serve with the spirulina sauce on top or on the side. Optionally finish with herbs or feta.

Why this recipe pairs well with Aligma

• Spirulina is processed cold in the sauce

• It is a complete, warm evening dish

• No “superfood taste,” but familiar and accessible

• Show that spirulina also fits with oven and comfort food

Variation tips

• Add chickpeas or lentils to the filling

• Make it spicy with chili flakes

• Use eggplant or tomato instead of zucchini

• Serve with a fresh green salad