How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Quinoa, Spinach and Hazelnuts Stuffed Peppers?

You need 13 ingredients. The key ingredients include: 1 cup quinoa rinsed, 2 cups vegetable stock or any stock, 1 tablespoon olive oil, 1 small red onion chopped, and more.

Is Quinoa, Spinach and Hazelnuts Stuffed Peppers suitable as vegetarian?

Yes, Quinoa, Spinach and Hazelnuts Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Quinoa, Spinach and Hazelnuts Stuffed Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa, Spinach and Hazelnuts Stuffed Peppers Recipe

Name: Quinoa, Spinach and Hazelnuts Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa rinsed; 2 cups vegetable stock or any stock; 1 tablespoon olive oil; 1 small red onion chopped; 1 1/2 teaspoons cumin ground; 1/4 cup hazelnuts (filberts) chopped; 1/4 cup sundried tomatoes oil packed, chopped; 3 cloves garlic or as needed, freshly minced; 6 ounces spinach washed, drained and roughly chopped; 1/2 cup feta cheese crumbled; 4 each sweet bell peppers red, orange, and yellow; 2 tablespoons olive oil, extra-virgin plus extra for rubbing the peppers; 1 x salt and black pepper

Quinoa, Spinach and Hazelnuts Stuffed Peppers

Eats Now Editorial Team · 231 kcal · Vegetarian

1
Add the rinsed quinoa in a medium nonstick skillet over medium or medium-high heat.
2
Toast the quinoa until golden, brown and aromatic, stirring often, about 8 minutes.
3
Transfer the toasted quinoa into a medium saucepan with 2 cups of stock or broth or water.
4
Cover and bring to a boil over high heat, reduce the heat to low, and let simmer for 15 minutes.
5
Off the heat and let sit for another 5 minutes with the lid on.
6
Fluff with a fork.
7
Transfer into a large mixing bowl.
8
Meanwhile in a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat until hot.
9
Add the red onions, stirring often, and cook until the onions are browned and soft, about 6 minutes.
10
Add the cumin and hazelnuts, stirring frequently, and toast the nuts for about 3 minutes until slightly browned.
11
Stir in the sun-dried tomatoes, and cook for about 1 minute.
12
Add spinach, stirring often, and cook for 3 to 5 minutes until the spinach leaves are all wilted.
13
Stir in the garlic, and cook for another 2 minutes until cooked through.
14
Transfer the spinach-hazelnut mixture into the large mixing bowl with the cooked quinoa.
15
Add the feta cheese, 2 tablespoons extra-virgin olive oil, and stir until well combined.
16
Season to taste with salt and black pepper.
17
Preheat the oven to 350F (180C).
18
While the vegetables are cooking, half the bell peppers and remove the seeds.
19
Rub the outside of bell peppers with a bit olive oil, brush inside with more oil.
20
Season both sides with salt and black pepper.
21
Place prepared bell peppers into a large casserole dish coated with cooking spray.
22
Spoon each halved bell pepper with about 1/4 to 13 cup of mixture, depending on how big your peppers are.
23
Bake in the oven for 35 to 45 minutes, or until the tops are browned and the peppers are cooked.
24
Remove from the oven, and let sit for about 5 minutes.
25
Serve warm with a mixed green salad if desired.
26
Note: Toasting quinoa in pan really develops tons of deliciousness from quinoa.
27
But if you don't have enough time, just boil the quinoa directly with broth or water, it will be still tasty.

Quinoa, Spinach and Hazelnuts Stuffed Peppers

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