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My review
Quinoa Stuffed Peppers
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
1 h 20 m servings 251 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 251 calories; 9.6 g fat; 32.4 g carbohydrates; 11.1 g protein; 12 mg cholesterol; 347 mg sodium. Full nutrition
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Reviews
Read all reviews 4656 Ratings
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Most helpful positive review
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 :)
Most helpful critical review
10/26/2012
It was OK, the filling was good, but the peppers seemed bland.
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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 :)
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 I...
11/13/2012
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...
3/12/2013
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). ...
1/5/2013
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...
1/10/2015
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...