Quinoa Stuffed Bell Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

QUINOA STUFFED BELL PEPPERS

Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.

Provided by Pink Princess

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Quinoa Stuffed Bell Peppers image

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.

Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4

1 cup quinoa
2 cups water
4 large green peppers (or 6 medium)
1 medium onion, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 (28 ounce) can tomatoes, coarsely diced
2 garlic cloves, crushed
1 (12 ounce) jar mexican salsa
2 tablespoons dry sherry

QUINOA STUFFED BELL PEPPERS

This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and prepare this as a casserole.

Provided by Nourished Homestead

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21



Quinoa Stuffed Bell Peppers image

Steps:

  • In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
  • Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
  • In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.

1 (14 1/2 ounce) can vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa
2 medium red peppers
2 medium yellow peppers
2 medium orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 tablespoon canola oil
1 tablespoon sunflower seeds
2 teaspoons parsley
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon paprika
1/8 teaspoon marjoram
1/8 teaspoon thyme
1 dash cayenne pepper
1 cup spaghetti sauce (optional)
1/4 cup parmesan cheese (optional)

QUINOA-STUFFED GREEN BELL PEPPERS

Make and share this Quinoa-Stuffed Green Bell Peppers recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12



Quinoa-Stuffed Green Bell Peppers image

Steps:

  • Rinse quinoa under cold water; drain well.
  • In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
  • Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
  • Cut 1/2-inch off top of green peppers and remove seeds.
  • In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
  • Remove from water and drain well, upside down.
  • In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
  • Stuff this mixture into peppers.
  • Sprinkle with bread crumbs and remaining coriander.
  • Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.

1/2 cup quinoa
4 sweet green peppers
1 teaspoon vegetable oil
1 medium onion, chopped
8 mushrooms, sliced
1 cup frozen corn kernels or 1 cup canned corn kernel
2 tablespoons minced fresh coriander (, substitute parsley if you wish) or 2 tablespoons minced fresh cilantro (, substitute parsley if you wish)
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chopped fresh garlic
1 pinch red pepper flakes
1/2 cup fresh whole wheat bread crumbs

QUINOA AND VEGETABLE STUFFED PEPPERS

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 14



Quinoa and Vegetable Stuffed Peppers image

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.

Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese

QUINOA STUFFED PEPPERS

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 12



Quinoa Stuffed Peppers image

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.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g

1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

GROUND BEEF AND QUINOA-STUFFED PEPPERS

[DRAFT]

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7



Ground Beef and Quinoa-Stuffed Peppers image

Steps:

  • Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F). Substitute: Substitute cooked long-grain brown rice for the quinoa.

1 lb. extra-lean ground beef
2 cups cooked quinoa
1 onion, chopped
1/3 cup MIRACLE WHIP® Dressing
1-1/2 tsp. chili powder
6 green peppers
2 cups marinara sauce

QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY

Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro

Provided by Jordan Kenna

Categories     Appetizers

Time 30m

Yield 4 serving

Number Of Ingredients 18



Quinoa Taco-Stuffed Peppers Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Wash and dry the peppers.
  • Using a sharp knife, take off their tops and remove the seeds and pith.
  • Arrange the peppers in an oven-safe dish so that they stand upright.
  • Bake the peppers for 20 minutes.
  • While the peppers are baking, begin cooking the quinoa.
  • Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
  • Add garlic and cook for an additional 2 minutes.
  • Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
  • Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
  • Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
  • Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
  • Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
  • Generously top with cheese and return to the oven for an additional 20 minutes.
  • Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
  • Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams

4 large bell peppers, try to find peppers with flat bases that can stand upright
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup quinoa, rinsed and drained
1 ½ cups vegetable stock
15 oz black beans, drained and rinsed, 1 can
1 cup corn
1 cup shredded cheese
½ cup enchilada sauce, or salsa
sour cream
guacamole
shredded cheese
fresh cilantro

STUFFED PEPPERS WITH QUINOA

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15



Stuffed Peppers with Quinoa image

Steps:

  • Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

BEEF AND QUINOA STUFFED BELL PEPPERS

I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make this. The first being Recipe #16399 by dibs. Then prepared it like Debbwl suggested... Recipe #415970. I hope you enjoy this dish. *Note: Prep and Cook times do not include toasting of quinoa or resting times.

Provided by rosie316

Categories     Low Cholesterol

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11



Beef and Quinoa Stuffed Bell Peppers image

Steps:

  • Bring 2 cups water to a boil in 2 quart sauce pan, add toasted quinoa.
  • Return to a boil and cook over medium heat for 12-15 minutes until water is absorbed.
  • Remove from heat, fluff with fork, cover and let sit 15 minutes.
  • Pre-heat oven to 350* F.
  • Heat olive oil in skillet over med heat and add diced onion. Saute approx 3 minutes.
  • Add ground beef to skillet and cook until browned.
  • Meanwhile, cut tops off bell peppers (reserving tops), remove seeds and membranes.
  • When beef is browned, add the oregano, basil, salt, pepper and 1/2 can of tomato sauce. Mix well and gently add in cooked quinoa. Heat 1 minute.
  • Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish.
  • Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish.
  • Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 354.1, Fat 13.8, SaturatedFat 4, Cholesterol 38.6, Sodium 754.2, Carbohydrate 40.1, Fiber 7, Sugar 8, Protein 19.2

1 cup toasted quinoa
2 cups water
1/2 lb ground beef
4 green bell peppers
2 teaspoons olive oil
1/2 medium onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
15 ounces tomato sauce (divided)

GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA

This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

Provided by ElleFirebrand

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15



Greek-Style Stuffed Bell Peppers With Quinoa image

Steps:

  • Preheat oven to 375 degrees F.
  • Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
  • Finely dice pepper tops.
  • In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
  • Cook quinoa according to package directions.
  • Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
  • Cook until slightly thickened, about 5 minutes.
  • Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
  • Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

More about "quinoa stuffed bell peppers recipes"

QUINOA STUFFED BELL PEPPERS - DAMN DELICIOUS
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, …
From damndelicious.net
4.9/5 (16)
Estimated Reading Time 1 min
Servings 6
quinoa-stuffed-bell-peppers-damn-delicious image


VEGGIE-LOADED STUFFED BELLS PEPPERS | ALEXANDRA’S KITCHEN
Instructions. Heat the oven to 475ºF convection roast. Place the peppers cut side down on a sheet pan lined with parchment paper. Drizzle with oil. Season with salt. Transfer pan to the oven and cook for 15 to 20 minutes or until the peppers begin to …
From alexandracooks.com


SPICY VEGETARIAN QUINOA STUFFED BELL PEPPERS - KROLL'S KORNER
Directions. Preheat oven to 350°F. Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish. Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper.
From krollskorner.com


MEDITERRANEAN QUINOA STUFFED PEPPERS RECIPE - RUNNING …
Place the cannellini beans, olives, lemon zest, lemon juice, feta and ¾ of the minced parsley in a large bowl. Add the mixture from the skillet and the cooked quinoa. Mix until full combined. Taste and season with salt and pepper. Spoon the mixture into the halved peppers and place on the prepared baking dish.
From runningonrealfood.com


QUINOA STUFFED BELL PEPPERS - EAT YOURSELF SKINNY
Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired. Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish. Fill each halved bell pepper with 3/4 cup quinoa mixture and ...
From eatyourselfskinny.com


GROUND BEEF QUINOA STUFFED PEPPERS RECIPES
Mix well and gently add in cooked quinoa. Heat 1 minute. Pour and spread remaining tomato sauce into the bottom of an 8x8 casserole dish. Stuff meat and quinoa mixture into bell peppers, loosely add tops and place in dish. Bake uncovered for approx 30 minutes, or until peppers are tender. Remove from oven and let rest 10 minutes. Serve and enjoy!
From recipes.servegame.org


TURKEY QUINOA STUFFED BELL PEPPERS | LOVE & FOOD FOREVA
Turkey Quinoa Stuffed Bell Peppers: perfect for a delicious and healthy, high protein meal! Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes). Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula ...
From loveandfoodforeva.com


QUINOA STUFFED PEPPERS - A PINCH OF HEALTHY
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside. Slice the bell peppers in half, lengthwise and remove and discard the seeds. Place the peppers in a single layer with the cut side up onto the baking sheet.
From apinchofhealthy.com


ROASTED CHICKPEAS AND QUINOA STUFFED BELL PEPPERS
Step: 1 – Roasting the chickpeas. Preheat the oven to 400 degrees F. In a large bowl, combine boiled and drained chickpeas with olive oil, onion powder, garlic salt, cajun seasoning, and dried parsley. Toss to coat. Arrange the seasoned chickpeas on …
From ruchiskitchen.com


QUINOA STUFFED PEPPERS {VEGETARIAN FILLING} – WELLPLATED.COM
The Directions. Cook the quinoa. Arrange the prepared pepper halves on a greased baking dish, cut sides up. Sauté the spinach with the garlic, basil, and artichoke hearts. Mix with the quinoa and remaining filling ingredients. Stuff the peppers and bake, covered, for 30 minutes.
From wellplated.com


QUINOA STUFFED PEPPERS (EASY + VEGAN) - THE SIMPLE …
Instructions. Preheat oven to 375 degrees F. Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes.
From simple-veganista.com


QUINOA STUFFED BELL PEPPERS WITH GOAT CHEESE - THE WICKED NOODLE
1/2 teaspoon freshly ground black pepper. Preheat oven to 425F. Slice bell peppers in half, remove stem, seeds and membranes. Place pepper halves, cut side down, onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften.
From thewickednoodle.com


QUINOA STUFFED BELL PEPPERS (IN THE SLOW COOKER) - VEGAN HEAVEN
Evenly divide the quinoa bean mixture into the bell peppers. Fill some water (about 3/4 cup) in your slow cooker. Then put the filled bell peppers in the slow cooker. Cook for 3 hours on high or 6 hours on low. Serve the quinoa stuffed peppers with some green onions, guacamole, fresh lime juice, and cilantro or parsley on top.
From veganheaven.org


QUINOA STUFFED BELL PEPPERS BEST RECIPES
Place bell peppers in a cast-iron skillet or lightly oiled baking dish. Add 1 cup quinoa mixture to each bell pepper. Top bell peppers with remaining ½ cup of shredded cheese. Cover baking dish with foil. Bake at 400 degrees for 30 minutes. Remove foil and bake for 10 minutes more, or until cheese is bubbling and golden brown.
From findrecipes.info


QUINOA STUFFED BELL PEPPERS - THE KITCHEN NOOB
Prepare the Filling. Preheat oven to 350. Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
From thekitchennoob.com


QUINOA STUFFED BELL PEPPERS RECIPE - FOOD FANATIC
Combine the vegetables with the quinoa and stir in the taco sauce, scallions and cheese. Adjust salt if needed. Arrange the bell peppers in a large casserole dish and fill each one with the quinoa mixture. Sprinkle the panko crumbs over the top and cover the tray with foil. Let the peppers cook in the oven for about 10 minutes.
From foodfanatic.com


QUINOA STUFFED BELL PEPPERS - IMMACULATE BITES
Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired. Remove from the oven and let rest for 10 minutes before serving.
From africanbites.com


VEGETARIAN QUINOA STUFFED BELL PEPPERS RECIPE - CHOOSING CHIA
Instructions. Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper. Roast the peppers: Slice the peppers in half lengthwise, and remove the seeds. Place face down on the baking sheet and roast in the oven for 15 minutes. While the peppers roast, prep the quinoa.
From choosingchia.com


VEGETARIAN QUINOA STUFFED BELL PEPPERS - COZY PEACH KITCHEN
Cover and reduce heat to a simmer. Simmer until quinoa is cooked and fluffy, about 15 minutes. Step 3. Stir in the black beans, drained tomatoes, frozen corn (the corn does not need to be thawed), and ½ cup shredded cheese. Step 4. Assemble the peppers in a lightly oiled baking dish or cast iron.
From cozypeachkitchen.com


GREEK HEALTHY TURKEY QUINOA STUFFED BELL PEPPERS - FOOD FAITH …
With the food processor running, stream in the water until well mixed. Scrape the tapenade into the quinoa and stir until well mixed. Stuff the peppers nice and full with the quinoa mixture, placing them into a large casserole dish, like a 9x13 pan. Cover tightly with tinfoil and bake for 30 minutes.
From foodfaithfitness.com


QUINOA STUFFED BELL PEPPERS | ONE INGREDIENT CHEF
Preheat the oven to about 375º F. Cut the onion into small wedges, loosely chunk the garlic, chop the zucchini, and slice the mushrooms. Add all these veggies to a baking pan and toss with a small splash of olive oil, salt, and pepper. Set this aside. Take the 4 bell peppers and carefully slice them in half. Remove the seeds and white pith.
From oneingredientchef.com


QUINOA STUFFED PEPPERS - THE SPRUCE EATS
Preheat the oven to 350 F. Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up. Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.
From thespruceeats.com


BELL PEPPERS STUFFED WITH QUINOA | THEHUB FROM WALMART CANADA
Preheat oven to 400F. 4. Drain quinoa well, then combine with beans, salsa, corn, spice blend and black pepper in a large bowl. Divide quinoa mixture among cavities of peppers. 5. Bake until peppers are fork tender, about 10 to 15 minutes. Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired.
From ideas.walmart.ca


QUINOA STUFFED BELL PEPPERS WITH GOAT CHEESE - PINTEREST.CA
Apr 13, 2015 - These easy and delicious Quinoa Stuffed Bell Peppers with Goat Cheese, Asparagus & Cherry Tomatoes are the perfect recipe for spring, summer or anytime! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


QUINOA STUFFED TRI-COLORED BELL PEPPERS - CANOLAINFO
1. Heat a medium sized sauce pan on medium high heat. Add canola oil and heat for 1 minute. Add onion and garlic and cook for about 2 minutes, or until onions become translucent. Add quinoa and stir around. Cook for 2 minutes. 2. Add edamame, raisins, broth, salt, and pepper. Mix together and bring to a boil.
From canolainfo.org


STUFFED BELL PEPPERS WITH QUINOA - THE FRUGAL CHEF
Mix well and cook for a minute. Add the ground beef and cook until almost completely cooked through. Remove from heat. Place the cooked quinoa and meat in a bowl. Add the Worcestershire sauce and 1 cup of the tomato sauce. Add salt and pepper to taste. Mix well. Place the bell peppers in an oven proof dish.
From thefrugalchef.com


QUINOA & MINCED BEEF STUFFED BELL PEPPERS - DISH BY DISH
Instructions. Pre-heat oven to 350 deg. Fahrenheit (175 deg. Celsius) Cook quinoa according to package instructions. While quinoa is cooking, heat up a little oil in a pan and saute diced carrots until soft, then add in the minced meat and cook until browned and cooked through. Once meat is cooked, remove pan from heat.
From dishbydish.net


EASY QUINOA STUFFED BELL PEPPERS RECIPE - AMANDA SEGHETTI
Cook for 3-4 minutes or until vegetables have thawed. Stir in Rotel and spices, and continue to cook until all ingredients are heated thoroughly. Remove from heat. Add the cooked quinoa and lime juice to the pan of vegetables. Stir to combine. Place peppers in a baking dish and scoop filling into peppers evenly.
From amandaseghetti.com


STUFFED PEPPERS WITH QUINOA, CHORIZO AND MUSHROOMS - FOOD
Advertisement. Step 2. Cook the quinoa in a 3- to 4-quart saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve. …
From foodandwine.com


QUINOA STUFFED BELL PEPPERS - ECLECTIC RECIPES
Heat oven to 350°. Halve each bell pepper and remove seeds. Place in a large baking dish. Heat a large skillet over medium heat. Drizzle with olive oil and add onion, carrot, celery, mushrooms and spinach.
From eclecticrecipes.com


MEXICAN QUINOA STUFFED PEPPERS - HEALTHY SEASONAL RECIPES
Rinse quinoa in a fine-mesh colander for 30 seconds and drain. Combine quinoa and water in a saucepan, and bring to a boil. Reduce heat to until water is simmering, then cook quinoa for 15 minutes. Set aside. While the quinoa is cooking, in a skillet over medium heat, add 2 tablespoons of olive oil and cook the turkey until browned.
From healthyseasonalrecipes.com


QUINOA-STUFFED PEPPERS RECIPE | EATINGWELL
Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined. Step 3. Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly.
From eatingwell.com


MEXICAN QUINOA STUFFED PEPPERS | MINIMALIST BAKER RECIPES
Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet. Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn.
From minimalistbaker.com


SKINNYTASTE'S QUINOA-STUFFED PEPPERS - RELUCTANT …
Fluff with a fork. Preheat the oven to 350 degrees F. Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors.
From reluctantentertainer.com


QUINOA STUFFED BELL PEPPERS - HOMEMADE & YUMMY
Pre-cook your quinoa. Preheat the oven to 400º F. Place the peppers in a prepared casserole dish. Drain the canned crab meat.. In a bowl add the quinoa, crab, seasonings, goat cheese and mix well to combine. Add in 2 oz. of the chopped spinach and mix to combine. Stuff the peppers with the mixture.
From homemadeandyummy.com


QUINOA STUFFED BELL PEPPERS - THE PETITE COOK™
Besides the quinoa, all it's required for this recipe is 7 simple and wholesome ingredients including bell peppers, tomatoes, cilantro, feta cheese (or mozzarella/goat cheese/smoked cheddar), spring onion and lime.. Making these stuffed bell peppers is fun, easy and super quick. Start by cutting the top of each pepper and scoop out the seeds, or halve …
From thepetitecook.com


    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #casseroles     #main-dish     #vegetables     #oven     #easy     #low-fat     #vegan     #vegetarian     #grains     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #egg-free     #healthy-2     #free-of-something     #low-in-something     #pasta-rice-and-grains     #carrots     #peppers     #equipment     #presentation     #served-hot     #3-steps-or-less

Related Search