Description
These Vegetarian Quinoa Stuffed Peppers are a filling and delicious easy and healthy dinner recipe. Great Meatless Monday recipe or any day of the week! Even the meat lovers like these vegetarian stuffed peppers.
Ingredients
Scale
- 4 bell peppers (I prefer red, yellow, or orange, but green will work, too), tops cut off, seeds and membranes removed
- 1/2 cup quinoa, rinsed (or 2 cups cooked)
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups zucchini, chopped (I used 1/2 zucchini and 1/2 yellow squash for variety)
- 1 1/2 cups mushrooms, chopped (I used baby bellas)
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 1/2 ounces crumbled goat cheese
Instructions
- Preheat the oven to 350 degrees.
- Bring 1 cup of water to a boil. Add 1/2 cup quinoa and reduce heat to medium low. Cover and cook 15 minutes, or until all of the water is absorbed.
- Meanwhile, boil another large pot of water. Add the bell peppers, cover, and cook for 5 minutes. Carefully remove the peppers from the water with tongs and make sure all the water is removed from the inside.
- While the peppers are boiling, heat the oil in a large skillet over medium heat. Add the zucchini (and yellow squash, if using) and mushrooms and cook until softened, about 5 minutes. Add the basil, salt, pepper, and cooked quinoa. Stir in the cheese until it starts to melt.
- Carefully stuff each pepper with 1/2 cup of the quinoa mixture. Bake in a casserole dish for 15 minutes. Optional: I turned on the broiler for the last minute to brown the tops.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 8g
- Sodium: 397mg
- Fat: 12g
- Carbohydrates: 30.5g
- Protein: 11.5g