Easiest Way to Prepare Delicious Stuffed Red Peppers with Quinoa

Stuffed Red 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 Stir quinoa into vegetable mixture.

Stuff the peppers with the quinoa mixture. Remove the peppers from the oven and add the feta to the top of each pepper (if using). In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. You can have Stuffed Red Peppers with Quinoa using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stuffed Red Peppers with Quinoa

1. It's 5 of red peppers.
2. Prepare 2 lb of ground chicken browned in a little olive oil.
3. Prepare 1 cup of quinoa.
4. You need 2 tbsp of olive oil.
5. You need 1 cup of onion.
6. You need 1 cup of celery.
7. Prepare 1 cup of zucchini.
8. It's 1 bunch of fresh spinach.
9. Prepare 1 can of Italian diced tomatoes.
10. It's 1/2 cup of parmesan cheese.

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. Topped with melted cheese and a creamy avocado sauce, they're an easy meal the whole family will love!

Stuffed Red Peppers with Quinoa step by step

1. Preheat oven to 350°.
2. Cook quinoa according to directions and set aside..
3. Split peppers length-wise, remove seeds and veins, and par boil for 5 minutes. Place in baking dish..
4. Saute all vegetables, except spinach, in olive oil until softened..
5. Add spinach to wilt. Then add can of tomatoes..
6. Combine all ingredients and place in peppers..
7. Cover with foil and cook 45 minutes to 1 hour, until bubbly..
8. An option would be to sprinkle with parmesan cheese at the end!.

Thanks to my friends at American Dairy Association Mideast for sponsoring this post. Cut peppers in half lengthwise and discard seeds. Drain and rinse in cold water; invert onto paper towels. In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper.