This is a great new vegetarian dish that I made a few weeks ago and posted a picture on Facebook and received many requests for the recipe. I finally made it again last week and took lots of pictures to show you the process. I even got my kids to eat this dish but they picked out the mushrooms. I still figure they got a pretty good dinner with lots of good veggies! I found this recipe in Shape magazine and the recipe is actually to make 1 pepper. I add enough to the recipe to make 4 or more peppers. I tried to find this recipe on Shape’s website but had no luck so I will just write it out for you. 🙂 I’ll put a more condensed version of the recipe at the bottom of this post to make it easier for you to print out.
Cheese and Quinoa Stuffed Red Peppers
Serves: 1
Prep Time: 5 Minutes
Total Time: 25 Minutes
Ingredients:
1/4 cup dry quinoa
1 large red bell pepper
1 tablespoon extra-virgin olive oil
1/4 cup minced red onion
1/4 teaspoon minced garlic
1/4 cup shredded carrots
1/4 cup baby spinach
1/4 cup sliced white button mushrooms
1/2 teaspoon salt free italian herb seasoning
1/4 cup finely shredded cheddar
Preheat oven to 350 degrees F. Place quinoa (I always rinse my quinoa prior to cooking. It can have a funny taste if it isn’t rinsed) and 1/2 cup water (I use vegetable broth to give it more flavor) in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes(may take longer depending on your quinoa) . Set aside and keep covered.
While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; Keep the pepper whole. Set aside.
I did a green pepper in this batch for my daughter who prefers green peppers over red.
Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes.
Add garlic, carrots, spinach, mushrooms, and the seasoning (I did not use seasoning, I just used a little salt and pepper) and saute until vegetables are slightly tender, about 4 minutes.
Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in cheddar (or whatever kind of cheese you have around the house).
Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.
I hope that you and your family enjoy these peppers as much as we do! I am really enjoying cooking with quinoa so look for more recipes to come using this wonderful food!
Cheese and Quinoa Stuffed Red Peppers
Serves: 1
Prep Time: 5 Minutes
Total Time: 25 Minutes
Ingredients:
1/4 cup dry quinoa
1 large red bell pepper
1 tablespoon extra-virgin olive oil
1/4 cup minced red onion
1/4 teaspoon minced garlic
1/4 cup shredded carrots
1/4 cup baby spinach
1/4 cup sliced white button mushrooms
1/2 teaspoon salt free italian herb seasoning
1/4 cup finely shredded cheddar
Preheat oven to 350 degrees F. Place quinoa and 1/2 cup water (I use vegetable broth to give it more flavor) in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered. While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; Keep the pepper whole. Set aside. Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and the seasoning and saute until vegetables are slightly tender, about 4 minutes. Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in cheddar. Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.