Vegetarian Stuffed Red Bell Peppers

Vegetarian Stuffed Red Bell Peppers

33 Reviews 4 Pics
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Recipe by  Lydia

“These stuffed peppers are so fresh tasting and healthy. They make a great side dish or a meal on their own.”

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Ingredients

Adjust Servings

Original recipe yields 4 stuffed peppers

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Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
  3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
  4. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.

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Reviews (33)

Rate This Recipe
PATTIC
58

PATTIC

These are very good. The Granny Smith apples give them nice flavor. I would use 2 cups of water per 1 cup of quinoa though. I didn't use the mint but added a few more spices just to kick it up a bit. Overall, it is a nice vegetarian dish!

dottie29730
35

dottie29730

We changed this recipe around a little bit. First we subbed quinoa with Israeli Couscous, however misjudged the yield on the couscous (1&1/3 cup - Standard at Trader Joe's) will probably fill 4-6 peppers. The couscous has a little more rewarding texture than quinoa. We also cooked the couscous in vegetable stock for more flavor. Also, I couldn't find green onions tonight, so I used chives, and they seemed to work well. With the added yield of the couscous, we doubled the tomatoes and apples. and lime juice. We also left out the mint. That said, this dish was absolutely excellent. The flavors just sort of jump out and are literally mouth watering. My boyfriend says it's the sort of thing that makes him think he could be vegetarian too. Since we had so much filling, there was enough to bake and eat without the peppers - very yummy!

SUSANK29
24

SUSANK29

Don't expect these to be like the stuffed peppers made with meat--they're not, but they are excellent. I used vegetable bouillon when cooking the quinoa, & added raisins and chopped pecans.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 72.6 g
  • 23%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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