Roasted Bell Peppers Stuffed With Quinoa Recipe

Name: Roasted Bell Peppers Stuffed With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, plus more for oiling the pan; 1 red onion, chopped finely; 1 stalk celery, chopped finely; 12 lb chopped mushroom (button, portobella or shitake); 1 cup finely chopped carrot; 6 bell peppers (tops removed and reserved, then cored and seeded); ½ cup chopped parsley; 14 lb Baby Spinach; 1 -1 ½ teaspoon ground cinnamon (optional, or try using chili powder or curry powder); ¾ teaspoon ground cumin; 1 cup uncooked quinoa, rinsed and cooked according to package directions; salt; fresh ground black pepper; ½ cup roasted salted nuts (cashews, walnuts, almonds, etc.); pasta sauce (optional)

Servings: persons

1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped finely
1 stalk celery, chopped finely
12 lb chopped mushroom (button, portobella or shitake)
1 cup finely chopped carrot
6 bell peppers (tops removed and reserved, then cored and seeded)
½ cup chopped parsley
14 lb Baby Spinach
1 -1 ½ teaspoon ground cinnamon (optional, or try using chili powder or curry powder)
¾ teaspoon ground cumin
1 cup uncooked quinoa, rinsed and cooked according to package directions
salt
fresh ground black pepper
½ cup roasted salted nuts (cashews, walnuts, almonds, etc.)
pasta sauce (optional)

1
Heat oil in a large skillet over medium high heat.
2
Add onion and celery and cook, stirring occasionally until transparent, 8 to 10 minutes.
3
Add mushrooms and cook until softened, 4 to 5 minutes more.
4
Add carrots and cook until just softened, then add parsley and spinach (in batches, if needed).
5
Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
6
Add salt, pepper and nuts and cook 1 to 2 minutes more.
7
Set aside to let filling cool until just warm.
8
Meanwhile, preheat oven to 350F Grease a 9- x 13-inch baking pan with oil then set aside.
9
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper.
10
Top each pepper with its reserved top then arrange them upright in prepared pan.
11
If using pasta sauce, pour over now.
12
Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour( until peppers are wrinkled).
13
Transfer to plates and serve.
14
Enjoy!

859

kcal

Calories

Fat

145

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 1 tablespoon olive oil, plus more for oiling the pan, 1 red onion, chopped finely, 1 stalk celery, chopped finely, 12 lb chopped mushroom (button, portobella or shitake), and more.

Yes, Roasted Bell Peppers Stuffed With Quinoa 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!

Roasted Bell Peppers Stuffed With Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions