Monday, August 1, 2016

How To Make Quinoa Stuffed Bell Peppers

                                            Quinoa  Stuffed  Bell  Peppers
                                                       Source:  Google

If you are trying to go meatless this week why not opt for a savory gluten-free alternative such as quinoa stuffed peppers, rich in vitamin C, fiber, iron and magnesium.

Quinoa provides a complete source of protein, is gluten-free, and is a great substitute for
beef or chicken.


1 tablespoon extra-virgin olive oil

1 red onion, chopped

1/2 pound sliced mushrooms

1 cup chopped carrots

7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded

1/2 cup chopped parsley

1/4 pound baby spinach

1 1/2 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1 cup uncooked quinoa, rinsed and cooked

1/4 teaspoon sea salt

1/4 teaspoon black pepper


Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, approx. 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat the oven to 350°F. Lightly oil a 9 x 13-inch baking pan.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in pan. Cover tightly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, approx.1 hour. Transfer to plates and serve.

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