Stuffed Red Peppers with Quinoa Recipe

Name: Stuffed Red Peppers with Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red peppers; 2 lb ground chicken browned in a little olive oil; 1 cup quinoa; 2 tbsp olive oil; 1 cup onion; 1 cup celery; 1 cup zucchini; 1 bunch fresh spinach; 1 can Italian diced tomatoes; 1/2 cup parmesan cheese

Servings: persons

5 red peppers
2 lb ground chicken browned in a little olive oil
1 cup quinoa
2 tbsp olive oil
1 cup onion
1 cup celery
1 cup zucchini
1 bunch fresh spinach
1 can Italian diced tomatoes
1/2 cup parmesan cheese

1
Preheat oven to 350
2
Cook quinoa according to directions and set aside.
3
Split peppers length-wise, remove seeds and veins, and par boil for 5 minutes.
4
Place in baking dish.
5
Saute all vegetables, except spinach, in olive oil until softened.
6
Add spinach to wilt.
7
Then add can of tomatoes.
8
Combine all ingredients and place in peppers.
9
Cover with foil and cook 45 minutes to 1 hour, until bubbly.
10
An option would be to sprinkle with parmesan cheese at the end!

2231

kcal

Calories

238

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 5 red peppers, 2 lb ground chicken browned in a little olive oil, 1 cup quinoa, 2 tbsp olive oil, and more.

Yes, Stuffed Red Peppers with Quinoa falls under the Meat & Poultry 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.

Stuffed Red Peppers with Quinoa

How did you like this recipe?

Frequently Asked Questions