Stuffed Peppers with Quinoa and Vegetables
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recipe by Sharon Rigsby https://gritsandpinecones.com/
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- Total Time
- 1hr 30mins
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- Serves
- 8
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- Calories
- 164
Peppers Stuffed with Quinoa and Vegetables is healthy, low in calories and chock full of vitamins, plus, the best part is they are absolutely delicious and very easy to make. My husband raved about them and not only had the peppers for dinner one night but ate the leftovers for lunch 2 days in a row! This dish is great for a stand alone meatless entree, but it would also be wonderful served as a side with another entree. It can also be made ahead of time and refrigerated for up to 2 days. You can also switch up the vegetables and really use whatever you have on hand. I stuffed mine with mushrooms and tomatoes because that’s what I had. But, you can use zucchini, eggplant, carrots, broccoli, really any combination of vegetables would be delicious! I also used homemade chicken stock to cook the quinoa, which elevated the flavor, but any stock is fine.
Inspired by: http://www.gritsandpinecones.com/peppers-stuffed-with-quinoa-and-vegetables/recipe updated Feb 21, 2022
Ingredients
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- Quinoa
- 175 g
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- Chicken stock
- 480 ml
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- Red bell pepper
- 4
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- Extra virgin olive oil
- as needed
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- Kosher salt
- as needed
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- Black pepper
- as needed
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- Extra virgin olive oil
- 3 tablespoons
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- Tomato
- 4
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- Feta cheese
- 85 g
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- Fresh parsley
- as needed
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- Garlic clove
- 18 g
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- Button mushroom
- 175 g
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- Jalapeño pepper
- 1
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- Onion
- 140 g
Tools
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Oven
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Stove
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Small bowl
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Medium bowl
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Saucepan
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Frying pan
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Baking dish - 2 quart
Step preview
- Pre-heat oven - 230°C
- Add quinoa and chicken stock to a clean saucepan
- Heat until boiling and cover
- Simmer - 12 min, low heat
- Drain with sieve
- Let rest - 15 min
- Fluff with a fork
- Add red bell pepper to a clean small bowl
- Drizzle with extra virgin olive oil until coated
- Sprinkle with kosher salt and black pepper
- Transfer vegetables to baking dish
- Roast until tender - 20 min, 230°C
- Add extra virgin olive oil to a clean frying pan
- Heat over medium heat
- Add onion
- Cook until tender while stirring occasionally - approx 3 min
- Add garlic, mushrooms and jalapeño pepper
- Cook until tender while stirring occasionally - approx 10 min
- Add tomatoes and cooked quinoa to the frying pan and stir until combined
- Fill the roasted peppers with the stuffing
- Bake - 15 min, 190°C
- Sprinkle with feta cheese
- Garnish with fresh parsley