Description
Enjoy these flavorful Quinoa Stuffed Peppers, a wonderful vegetarian option perfect for your weekly meal prep. This recipe brings a taste of tradition and fresh ingredients right to your dinner table.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup shredded mozzarella cheese (optional for vegetarian)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
- Cook the quinoa: Rinse the quinoa well. Combine quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, zucchini, and mushrooms; cook until vegetables are tender.
- Stir in the cooked quinoa, drained diced tomatoes, oregano, basil, salt, and pepper into the skillet. Mix well.
- Spoon the quinoa mixture evenly into the pepper halves.
- If using cheese, sprinkle mozzarella over the top of the filling.
- Add about 1/4 cup of water to the bottom of the baking dish to prevent sticking.
- Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
Notes
- Use vegetable broth for richer flavor in the quinoa.
- Feel free to add other cooked vegetables like corn or black beans to the filling.
- If you prefer a fully vegan option, omit the mozzarella cheese.
- These peppers store well in the refrigerator for up to 4 days, making them excellent for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 2 pepper halves
- Calories: Approx. 300
- Sugar: Approx. 7g
- Sodium: Approx. 450mg
- Fat: Approx. 8g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 8g
- Protein: Approx. 12g
- Cholesterol: Approx. 5mg