Quinoa Stuffed Peppers Recipe

Name: Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa; 3 cups vegetable or chicken stock; 1.5 cups Quinoa; 2 each Red, yellow, green bell peppers. Tops cut off and seeded; vegetable oil for casserole dish and outside of peppers; salt to taste; .5 teaspoons cayenne pepper; The Stuffing; 2.5 tablespoons olive oil; 1 medium onion, diced; 2 cups butternut squash, finely diced; 1 bunch spinach, blanched for 2 minutes, dried and chopped; .5 cups shelled pumpkin seeds and more for garnish; 2 cloves garlic, minced; 6 ounces feta, crumbled; 1/8 cup chopped fresh oregano; 1/8 cup finely chopped thyme; salt; lemon juice; .5 cups water

Servings: persons

Quinoa
3 cups vegetable or chicken stock
1.5 cups Quinoa
2 each Red, yellow, green bell peppers. Tops cut off and seeded
vegetable oil for casserole dish and outside of peppers
salt to taste
.5 teaspoons cayenne pepper
The Stuffing
2.5 tablespoons olive oil
1 medium onion, diced
2 cups butternut squash, finely diced
1 bunch spinach, blanched for 2 minutes, dried and chopped
.5 cups shelled pumpkin seeds and more for garnish
2 cloves garlic, minced
6 ounces feta, crumbled
1/8 cup chopped fresh oregano
1/8 cup finely chopped thyme
salt
lemon juice
.5 cups water

1
["In a medium heavy saucepan, bring the 3 Cups stock to a boil and add quinoa. Cover and simmer until liquid is absorbed and quinoa is very tender. About 30 minutes. Set aside", "Preheat oven to 400.
2
Oil the outside of the peppers and season the inside with salt and the cayenne pepper.
3
Trim bottom of peppers so they stand up in the casserole dish
4
Oil the casserole dish", "Heat the olive oil in a large pan. Saute the onion, garlic, squash, and pumpkin seeds until they begin to get tender. Add the quinoa, spinach, and herbs and continue to saute until blended. Add feta and mix well. Add a squeeze of lemon and Salt to taste.
5
Fill each pepper with the stuffing mixture and top with a few crumbles of feta and a few pumpkin seeds.", "Place filled peppers in the prepared pan. Ad 1/2 C water or stock to pan and cover with foil. Bake 20-25 minutes until peppers are tender."]

1365

kcal

Calories

118

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 20 ingredients. The key ingredients include: Quinoa, 3 cups vegetable or chicken stock, 1.5 cups Quinoa, 2 each Red, yellow, green bell peppers. Tops cut off and seeded, and more.

Yes, Quinoa Stuffed 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 Peppers

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