Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

29
Amanda 0

"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

1 h 20 m servings 251 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

29
  1. 36 Ratings

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Most helpful positive review

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 :)

Most helpful critical review

It was OK, the filling was good, but the peppers seemed bland.

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 :)

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 I...

I always par boil my peppers before making any type of stuffed pepper. Put about a half inch of water in a pot and bring to boiling. Put pepper upside down (tops cut off and cleaned out alread...

These were delicious, but I gave them 4 stars because I think my alterations made a big difference in the taste. 1) I cooked the quinoa in chicken stock and tomato juice (from canned tomatoes). ...

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

I have not tried this recipe yet but plan on making it tomorrow. Seeing the comments about the blandness, I would like to offer up what I now plan on doing when I make this. I love quiona and i...

It was OK, the filling was good, but the peppers seemed bland.

Great basic recipe; I added seasoned salt and a whole can of crushed tomatoes. It filled exactly 6 bell peppers. Husband loved it, kids wouldn't touch it with the pepper around the stuffing. The...

Excellent flavor! Vegetarian newby, and this was an easy recipe to follow. Added extra chopped yellow, red, and orange pepper for flavor.