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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Amanda

Amanda

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

Faelania
29

Faelania

7/7/2012

This was a really good base recipe. It's very bland however, and even with some italian spices it was still "missing something". However, it was easy and very healthy :)

MaasWife
17

MaasWife

9/13/2012

Once I added a few things to this recipe it was excellent but I do agree that it would have been a bit bland on it's own. I added a whole 15 oz. can of tomato sauce instead of just a cup, and Italian seasonings as well as some crushed pepper for a little kick. I also added some cheddar cheese inside as well as on top instead of the mozzarella cheese, I think the sharpness of the cheddar was a good addition. I also kept the peppers cooking at least 10 minute longer than the recipe said, and I still think that it was too crisp tender for me, so I next time would probably either microwave or cook the peppers a little bit before adding the filling and cooking it the 18 plus minutes. Otherwise a great recipe- very healthy yet tasty.

crombie
14

crombie

9/9/2012

I added some chicken sausage to the recipe and it worked out very well.

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