Quinoa Mushroom Stuffed Peppers Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
• Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
• Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
• Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
• Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
• Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

Steps:

• In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf. , Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels., In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
• Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
• Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Steps:

• Combine broth, water, and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed, 12 to 15 minutes. Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.
• Cut a thin slice from the bottom of each green bell pepper so it stands upright, if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm, about 2 minutes. Drain and rinse with cold water.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, onion, celery, and garlic; saute until tender, about 6 minutes. Add the cooked quinoa; cook and stir until heated through, about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.
• Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

Steps:

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

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

Steps:

• In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
• Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
• Stir in the chili powder and salt.
• Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
• Meanwhile, preheat the oven to 350º F.
• To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
• Boil the peppers for 5 minutes, and then drain them.
• When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
• Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
• Remove from oven; garnish with cilantro, and serve.