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
VEGETARIAN QUINOA STUFFED BELL PEPPERS
Bell peppers stuffed with quinoa, black beans, corn and tomatoes make for a delicious and healthy dinner or meal prep recipe!
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- In a medium saucepan, heat olive oil over medium-high heat. Once hot, add diced red onion and salt. Cook until softened and lightly golden, about 4-6 minutes.
- Add optional jalapeno and dry quinoa along with the seasonings (cumin, chili powder, optional smoked paprika, onion powder, garlic powder). Toast for 1 minute, stirring constantly with a wooden spoon to prevent burning. Pour in 2 cups of vegetable broth, stirring to combine.
- Bring to a boil over high heat. Once boiling, reduce to a gentle simmer over medium-low and cover with a lid. Simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
- Once cooked, add tomatoes, black beans, sweet corn, and 1/2 cup shredded cheese. Taste mixture for seasonings.
- Place bell peppers in a cast-iron skillet or lightly oiled baking dish. Add 1 cup quinoa mixture to each bell pepper. Top bell peppers with remaining 1/2 cup of shredded cheese.
- Cover baking dish tightly with foil. Bake at 400 degrees for 30 minutes, or until the peppers are about roasted to your liking. Remove foil and bake for 10 minutes more, or until cheese is bubbling and golden. Remove from the oven and serve.
Nutrition Facts : Calories 413 kcal, Carbohydrate 62 g, Protein 19 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 349 mg, Fiber 15 g, Sugar 12 g, ServingSize 1 bell pepper, UnsaturatedFat 6 g
QUINOA STUFFED BELL PEPPERS
This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and prepare this as a casserole.
Provided by Nourished Homestead
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
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.
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 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
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