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 cup quinoa; 2 cups water; 4 large green peppers (or 6 medium); 1 medium onion, diced; 1/2 lb fresh mushrooms, sliced; 2 tablespoons butter; 1 (28 ounce) can tomatoes, coarsely diced; 2 garlic cloves, crushed; 1 (12 ounce) jar mexican salsa; 2 tablespoons dry sherry

Servings: persons

1 cup quinoa
2 cups water
4 large green peppers (or 6 medium)
1 medium onion, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 (28 ounce) can tomatoes, coarsely diced
2 garlic cloves, crushed
1 (12 ounce) jar mexican salsa
2 tablespoons dry sherry

1
Pre-heat oven to 325 degrees.
2
Cook quinoa as per packet.
3
Steam peppers until soft but not limp.
4
In a large skillet, saute the onion and mushrooms in butter.
5
Add the diced tomatos (reserving the juice).
6
Add the crushed garlic and salsa.
7
Cook over medium heat for 10 minutes.
8
Add the sherry and simmer 10 more minutes.
9
Fold in quinoa.
10
Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
11
Thin remainder with reerved juice and pou around peppers.
12
Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup quinoa, 2 cups water, 4 large green peppers (or 6 medium), 1 medium onion, diced, and more.

Yes, Quinoa Stuffed Bell Peppers falls under the Vegetarian 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.

Quinoa Stuffed Bell Peppers

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