These are delicious and they look complicated. In reality, they’re as easy as whipping up a simple tomato sauce, but no one else needs to know that. These peppers are a healthy, tasty addition to my weeknight dinner repertoire, and I’m excited to share the recipe with you!
PS- No more musings on the peppers because grading calls! Plus, all you really need is the recipe!
Quinoa Stuffed Peppers
4 medium, mixed bell peppers (red, green, yellow and/or orange), tops cut off, halved and seeds/ribs removed from centers
2 C water
1 C quinoa
1 tsp bouillon (I like the Better Than Bouillon brand)
1 chopped onion
1 Tbl minced garlic
Pinch of red pepper flakes
1/4 tsp oregano
1 can (14.5 ounces) crushed tomatoes
1/2 C fresh basil, cut into slivers
Optional: 2 veggie Italian sausages, crumbled (I used Field Roast)
Preheat oven to 350° F.
Place peppers in 9-inch-square or round microwave-safe baking dish. Microwave on high power for 5 minutes or just until tender. Set aside.
Combine water, quinoa, and bouillon in medium saucepan. Bring to a boil; reduce heat to low. Cover; cook for 15 to 18 minutes or until water is absorbed. Remove from heat.
Cook onion in 1 Tbl olive oil for 8-10 minutes, until onions are translucent. Add garlic and veggie sausage (optional); saute a few minutes more. Stir in cooked quinoa, tomatoes, basil, crushed red pepper, and oregano. Spoon mixture evenly into peppers (about 1 cup per pepper).
Bake for 15 minutes, until peppers are heated through.
We served the peppers with this kale salad, one of my favorites!