Quinoa Stuffed Bell Peppers Recipe

Name: Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can vegetable broth; 1/4 cup water; 1 bay leaf; 1 cup quinoa; 2 medium red peppers; 2 medium yellow peppers; 2 medium orange peppers; 4 medium carrots, finely chopped; 2 medium onions, finely chopped; 1 tablespoon canola oil; 1 tablespoon sunflower seeds; 2 teaspoons parsley; 1/2 teaspoon salt; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/8 teaspoon marjoram; 1/8 teaspoon thyme; 1 dash cayenne pepper; 1 cup spaghetti sauce (optional); 1/4 cup parmesan cheese (optional)

Servings: persons

1 (14 1/2 ounce) can vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa
2 medium red peppers
2 medium yellow peppers
2 medium orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 tablespoon canola oil
1 tablespoon sunflower seeds
2 teaspoons parsley
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon paprika
1/8 teaspoon marjoram
1/8 teaspoon thyme
1 dash cayenne pepper
1 cup spaghetti sauce (optional)
1/4 cup parmesan cheese (optional)

1
In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
2
Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
3
In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350u00b0 for 20-25 minutes.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 (14 1/2 ounce) can vegetable broth, 1/4 cup water, 1 bay leaf, 1 cup quinoa, and more.

Yes, Quinoa Stuffed Bell Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Quinoa Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions