Recipe: Appetizing Stuffed Peppers with Quinoa

Stuffed Peppers with Quinoa. Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.

Quinoa is rich in fiber and protein, and is a great substitute for the traditional rice used in stuffed peppers. A healthy twist on stuffed peppers! I served these with mashed cauliflower - yum! You can have Stuffed Peppers with Quinoa using 13 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Stuffed Peppers with Quinoa

1. You need 1/2 packages of medium firm tofu,pressed and cubed.
2. Prepare 4 of red,green,or yellow bell peppers.
3. It's 1 can of unsalted tomatoes,diced.
4. It's 1 of red onion, diced.
5. It's 2 of scallions,chopped.
6. You need 2 of stock celery,chopped.
7. Prepare 3 clove of galric,thinly sliced.
8. Prepare 1 cup of quinoa.
9. Prepare 1 1/2 cup of vegetable broth.
10. Prepare 8 oz of mozzarella cheese.
11. You need 2 oz of feta cheese.
12. It's 3 tbsp of extra virgin olive oil.
13. It's 1 of salt and black ground pepper ,to taste.

Combine quinoa and chicken stock in a saucepan. The peppers are stuffed with a combination of quinoa, black beans, Pepperjack cheese, enchilada sauce, and spices - all easy pantry ingredients that can be whipped together in a flash. Fill each pepper with the quinoa mixture. Stuffed bell peppers have been on my bucket list for at least a year and I'm so glad to finally cross it off my list.

Stuffed Peppers with Quinoa instructions

1. Cut the tops off the peppers and remove seeds,Save tops for later..
2. Rinse the quinoa in cold water with strainer..
3. In sauce pan heat the vegetable broth and add quinoa, bring to a simmer cook covered for 10 minutes..
4. Heat 1 tbsp of the extra virgin olive oil in large skillet, add the tofu,and brown all sides of tofu; about 10 minutes..
5. Remove tofu set on plate for later..
6. Heat remaining extra virgin olive oil in the large skillet,add in onion, celery, garlic, and scallion..
7. Cook until veggies are softened; about 10 minutes..
8. Pre-heat oven to 350°..
9. Add in slightly drained can of tomatoes, quinoa, and tofu into the large skillet;mix everything together..
10. Add salt and black pepper to taste..
11. Place the peppers in greased cooking dish..
12. Add some mozzarella to the bottom of the peppers..
13. Fill 1/2 the pepper with skillet mixture; pressing down into pepper..
14. Add in another layer of mozzarella..
15. Fill the rest of the pepper with the skillet mixture..
16. Top with more mozzarella..
17. Place in oven; bake for 25 minutes..
18. Remove from oven, sprinkle with feta..
19. Set tops back on peppers; bake for an additional 10 minutes..
20. Remove from oven; let cool and enjoy..
21. (*ive also made these using racelte swiss in place of mozzarella and manchego in place of feta. that combination work just as well! ).

Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness. Fluff the quinoa gently with a fork. (If any liquid remains in the bottom. These roasted red stuffed peppers are filled with Mexican spiced turkey quinoa for a nutritious meal packed with vegetables and lean protein. One of my favorite vegetarian sides is my Mexican spiced vegetable quinoa. A lightbulb went off when I was thinking of what to stuff these peppers with and I.