Quinoa Stuffed Bell Peppers Food

QUINOA STUFFED PEPPERS RECIPE

Steps:

• Preheat oven to 425°F.
• Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
• Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
• Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

QUINOA STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.

BEEF AND QUINOA STUFFED BELL PEPPERS

Steps:

• Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
• Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
• Remove from heat, fluff with fork, cover and let sit 15 minutes.
• Pre-heat oven to 350* F.
• Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
• Add ground beef to skillet and cook until browned.
• Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
• When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
• Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
• Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
• Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
• Serve and enjoy!

QUINOA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
• Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
• Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

QUINOA-STUFFED GREEN BELL PEPPERS

Steps:

• Rinse quinoa under cold water; drain well.
• In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
• Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
• Cut 1/2-inch off top of green peppers and remove seeds.
• In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
• Remove from water and drain well, upside down.
• In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
• Stuff this mixture into peppers.
• Sprinkle with bread crumbs and remaining coriander.
• Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.

QUINOA STUFFED BELL PEPPERS

Steps:

• Pre-heat oven to 325 degrees.
• Cook quinoa as per packet.
• Steam peppers until soft but not limp.
• In a large skillet, saute the onion and mushrooms in butter.
• Add the diced tomatos (reserving the juice).
• Add the crushed garlic and salsa.
• Cook over medium heat for 10 minutes.
• Add the sherry and simmer 10 more minutes.
• Fold in quinoa.
• Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
• Thin remainder with reerved juice and pou around peppers.
• Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.

QUINOA STUFFED BELL PEPPERS

Steps:

• In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
• Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
• In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.