-
-
My review
Quinoa Stuffed Peppers
3
Amanda
"This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 251Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4658 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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 :)
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). ...
9/9/2012
I added some chicken sausage to the recipe and it worked out very well.
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...
10/26/2012
It was OK, the filling was good, but the peppers seemed bland.
8/15/2015
I have never made stuffed peppers or quinoa before, this was a great starter recipe! I started by cooking about 1-2lbs of hamburger, drained the grease , and added a little less olive oil than ...