Quinoa Stuffed Peppers
User Reviews
5
Quinoa Stuffed Peppers
Description
Quinoa Stuffed Peppers begin with steaming red bell pepper halves until slightly tender, then placing them in a baking dish. Quinoa is simmered until fluffy while onions and mushrooms are sautéed in olive oil or vegan butter, browned slightly for depth. Diced tomatoes (drained) and red salsa are added along with pressed garlic, cooking down for 20 minutes to create a rich, savory filling. Once quinoa and the vegetable mixture are done, they are combined and stuffed into the pepper halves.
Leftover filling is thinned with reserved tomato juice and poured around and on top of the peppers before baking at 325°F for 35 minutes. The slow baking softens the peppers while allowing the filling to meld further. The result is a colorful and hearty vegetarian main or side dish.
Serving these baked stuffed peppers warm highlights their tender texture and savory tomato-based taste, offering a filling option that showcases quinoa as a protein-rich grain alternative. They can stand alone or pair well with a fresh salad or bread.
For added flavor, toasting quinoa lightly before cooking or simmering it in vegetable broth enhances the nutty notes. If the peppers don’t stand upright, trimming a small slice from the base helps them sit flat. Slightly charring the peppers under the broiler before stuffing can imbue a smoky undertone.
Ingredients
- 4 large bell pepper sliced in half lengthwise and seeded, red
- 1 cup quinoa rinsed
- 2 cups of water
- 1 medium onion diced
- 8 ounces mushroom thinly sliced
- 2 Tablespoons olive oil or vegan butter
- 28 ounces diced tomatoes reserve juice
- 12 ounces salsa red
- 2 garlic pressed, cloves
Instructions
- Steam bell pepper halves. Once finished, place in a 9x12' baking dish. Preheat oven to 325 degrees F.
- Place the quinoa and water in a saucepan and bring to a boil over medium-high heat. Cover, and simmer for 20 minutes.
- Meanwhile, sauté onions and mushrooms in oil or vegan butter until slightly browned over medium heat in a skillet. Add drained diced tomatoes, salsa, and garlic and cook over medium heat for 20 minutes.
- When quinoa is finished, remove from heat and let sit until the tomato mixture is finished. Fold quinoa into mushroom and tomato mixture. Fill bell pepper halves. You will end up using about half or three-quarters of the mixture.
- With whatever mixture you have left, add to reserved tomato juice to thin, and pour around and on top of peppers in the baking dish. Bake in the oven for 35 minutes.
Notes
- Toast quinoa lightly before cooking to deepen its flavor and cook it in vegetable broth instead of water for added taste.
- If the bell peppers do not stand upright, slice a small piece off the bottom to help stabilize them.
- For a smoky flavor, briefly char the peppers under the broiler before filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 1260mg | 53% |
| Potassium | 1295mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 5782IU | 116% |
| Vitamin C | 232mg | 258% |
| Calcium | 132mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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