QUINOA-STUFFED PEPPERS
Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to these quinoa-stuffed peppers. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright.
Provided by Jasmine Smith
Categories Healthy Bell Pepper Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside.
- Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined.
- Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil.
- Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 43.9 g, Cholesterol 25 mg, Fat 12.8 g, Fiber 9.5 g, Protein 15.7 g, SaturatedFat 5.5 g, Sodium 357.1 mg, Sugar 9.6 g
STUFFED PEPPERS WITH QUINOA
Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.
QUINOA AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
QUINOA STUFFED BELL PEPPERS
Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.
Provided by Pink Princess
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4
GROUND BEEF AND QUINOA-STUFFED PEPPERS
[DRAFT]
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F). Substitute: Substitute cooked long-grain brown rice for the quinoa.
QUINOA STUFFED PEPPERS
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Provided by Amanda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g
QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (180˚C).
- Wash and dry the peppers.
- Using a sharp knife, take off their tops and remove the seeds and pith.
- Arrange the peppers in an oven-safe dish so that they stand upright.
- Bake the peppers for 20 minutes.
- While the peppers are baking, begin cooking the quinoa.
- Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
- Add garlic and cook for an additional 2 minutes.
- Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
- Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
- Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
- Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
- Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
- Generously top with cheese and return to the oven for an additional 20 minutes.
- Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams
QUINOA-STUFFED PEPPERS
"These peppers stuffed with quinoa taste yummy," Anna Engle proclaims from Streetsboro, Ohio. "My family and I enjoy them regularly, and I always look forward to leftovers."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 520mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA OR RICE STUFFED PEPPERS
This is a very heart friendly recipe and has no meat in it at all. Has tons of flavor and very filling. This dish freezes well for futire meals. Quinoa provides whole-grain goodness and a serving of protein. If you don't have quinoa you can use minute rice instead.
Provided by makhubbard somewher
Categories One Dish Meal
Time 2h10m
Yield 8 halves, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in saucepan over medium heat. Add onion and celery and cook 5 minutes or until soft. Add Cumin and garlic, and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes or until most of the liqued has evaporated.
- Stir in black beans, quinoa or rice, carrots, and 2 cups of water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes or until quinoa is tender. Stir in 1 cup of cheese. Season with salt and pepper, if desired.
- Preheat oven to 350. Pour liquid from tomatoes in bottom of baking dish.
- Fill each bell pepper half with heaping 3/4 c quiona mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes. Transfer stuffed peppers to serving plates, and drizzle each peppers with pan juices before serving.
Nutrition Facts : Calories 295.1, Fat 11.9, SaturatedFat 4.8, Cholesterol 18.9, Sodium 178.2, Carbohydrate 34.8, Fiber 9.7, Sugar 8.7, Protein 14.5
VEGAN QUINOA-STUFFED PEPPERS
A vegan and gluten-free spin on stuffed peppers. I don't enjoy the Mexican flavors usually associated with quinoa, so this recipe closely resembles the flavor of a standard beef-and-rice stuffed pepper, minus the fat but with complete protein and lots of veggies! Sometimes there may be enough stuffing left over for a fifth pepper, but honestly, I like the stuffing plain, too!
Provided by soymustache
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h12m
Yield 4
Number Of Ingredients 20
Steps:
- Combine broth, water, and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed, 12 to 15 minutes. Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.
- Cut a thin slice from the bottom of each green bell pepper so it stands upright, if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm, about 2 minutes. Drain and rinse with cold water.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, onion, celery, and garlic; saute until tender, about 6 minutes. Add the cooked quinoa; cook and stir until heated through, about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.
- Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 55.6 g, Fat 7.1 g, Fiber 10.9 g, Protein 11.3 g, SaturatedFat 1 g, Sodium 910.3 mg, Sugar 15.1 g
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
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