quinoa stuffed peppers.

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!

lv, molly

PS- No more musings on the peppers because grading calls! Plus, all you really need is the recipe!

Quinoa Stuffed Peppers

Serves 4

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!


2 thoughts on “quinoa stuffed peppers.

  1. This looks great, but what is the cheese component? It’s not mentioned in the recipe but you say to cook it until the cheese is melted..?

    • Ah thank you! I originally thought parmesan would be great, but after I took the peppers out of the oven and tasted them, I realized they were perfectly flavorful without cheese. I’ll make the change!

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