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My review
Vegetarian Stuffed Red Bell Peppers
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
1 h 20 m servings 415 calsOriginal recipe yields 2 servings (4 stuffed peppers)
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Directions
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Prep
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- 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.
- 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.
- 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.
- Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 415 calories; 8.2 g fat; 72.6 g carbohydrates; 14.7 g protein; 0 mg cholesterol; 183 mg sodium. Full nutrition
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Reviews
Read all reviews 4153 Ratings
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Most helpful positive review
4/22/2008
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 u...
Most helpful critical review
2/1/2011
This was OK but a little too sweet between the red pepper, apple, and tomatoes, I ate it and enjoyed it but don't think I'll ever crave it or really want to make it again. I like the idea though!
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4/22/2008
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 u...
11/7/2009
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-...
10/25/2009
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.
4/22/2010
So delicious and prep time was much quicker than indicated. I omitted the mint and used a Jona Gold apple instead. I also added about 1 oz goat cheese and 1/4 cup sunflower seeds. My husband ...
3/22/2011
I fix my quinoa 1:1.25. I had 2 very large peppers and didn't use even half the quinoa so will cut by half next time. Cooked the quinoa with 3 cloves of sliced garlic and used Better Than Bouill...
2/1/2011
This was OK but a little too sweet between the red pepper, apple, and tomatoes, I ate it and enjoyed it but don't think I'll ever crave it or really want to make it again. I like the idea though!
1/3/2011
Very yummy! I cooked the quinoa in broth instead of water and used a can of rotel (tomatoes & chilies) that I drained since i didn't have fresh tomatoes and omitted the mint.....soooo yummy!
8/17/2010
These vegan stuffed peppers were sensational! The herb melody added such a kick to the quinoa, especially my fresh mint from the garden. I used both red and white quinoa to jazz up the colour of...
8/30/2010
These were sensational. I didn't have any apples so I substituted about a half cup of dried apricots, cranberries and cherries. If I had read other reviews earlier I would have tried the feta an...