Quinoa Stuffed Peppers with Broccoli Recipe

Name: Quinoa Stuffed Peppers with Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Diced; 2 Tablespoons Olive Oil, Divided; 2 cloves Garlic, Chopped; 1/2 cups Peppers, Diced; 1/2 cups Broccoli, Chopped Small, No Stems; 2 cups Quinoa, Cooked; 1/2 cups Milk Or Chicken Broth; 3/4 cups Grated Cheddar Cheese, Divided; 3/4 cups Shredded Monterey Jack; 1/2 teaspoons Cumin; 1/2 teaspoons Chili Powder; 1/4 teaspoons Red Pepper Flakes; Salt And Pepper; 3 whole Peppers, Cut In Half, Membranes And Seeds Removed

Servings: persons

1 whole Onion, Diced
2 Tablespoons Olive Oil, Divided
2 cloves Garlic, Chopped
1/2 cups Peppers, Diced
1/2 cups Broccoli, Chopped Small, No Stems
2 cups Quinoa, Cooked
1/2 cups Milk Or Chicken Broth
3/4 cups Grated Cheddar Cheese, Divided
3/4 cups Shredded Monterey Jack
1/2 teaspoons Cumin
1/2 teaspoons Chili Powder
1/4 teaspoons Red Pepper Flakes
Salt And Pepper
3 whole Peppers, Cut In Half, Membranes And Seeds Removed

1
Preheat oven to 350 degrees F.
2
Saute chopped onions in 1 tablespoon olive oil for about 6 minutes.
3
Add chopped garlic, diced peppers and broccoli.
4
Season with salt and pepper to taste.
5
Cook for about 68 minutes, watching carefully.
6
In a bowl, add cooked quinoa, milk, cheeses (reserve 2 tablespoons cheddar for topping), spices and sauteed veggies.
7
Stir gently.
8
Fill the pepper halves with the mixture.
9
Pack it in tight.
10
Bake for about 20 minutes.
11
Remove from oven and top with reserved 2 tablespoons cheddar cheese.
12
Cook for another minute or two or until cheese melts.

258

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 14 ingredients. The key ingredients include: 1 whole Onion, Diced, 2 Tablespoons Olive Oil, Divided, 2 cloves Garlic, Chopped, 1/2 cups Peppers, Diced, and more.

Yes, Quinoa Stuffed Peppers with Broccoli falls under the Soups & Stews 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 with Broccoli

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