Cheese and Quinoa Stuffed Red Peppers – For Erica!

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.