Recipe: Perfect Stuffed Peppers with Quinoa

Stuffed Peppers with Quinoa. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. —Joyce Moynihan, Lakeville, Minnesota Directions.

Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. You can cook Stuffed Peppers with Quinoa using 13 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Stuffed Peppers with Quinoa

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

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. These healthy and nutritious quinoa stuffed peppers are filled with extra veggies, spices, nuts and dried cranberries. Topped with garlic and herb yoghurt ranch dressing.

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! ).

Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. Chicken Parm gets a fun low-carb and gluten-free twist with these cheesy stuffed peppers with chicken and quinoa. Serve with a salad for a healthy dinner that's easy to prep too. Spoon the mixture evenly into the cavities of the six bell peppers.