Quinoa Unstuffed Peppers Food

QUINOA AND VEGETABLE STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F.
• Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
• Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
• Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
• Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

QUINOA UNSTUFFED PEPPERS

Steps:

• In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.

QUINOA-STUFFED PEPPERS

Steps:

• In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf. , Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels., In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.

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.

UNSTUFFED PEPPERS

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, oregano, salt and pepper. Cook until beef is browned, about 7-10 minutes.
• Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
• Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.
• Serve in bowls garnished with shredded cheddar cheese and parsley.

QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
• Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
• Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

COURGETTE & QUINOA-STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.
• Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.
• Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.