QUINOA UNSTUFFED PEPPERS
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. -Rebecca Ende, Phoenix, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.
Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 760mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
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
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
SAUSAGE & QUINOA STUFFED PEPPERS
Make and share this Sausage & Quinoa Stuffed Peppers recipe from Food.com.
Provided by Cookin Kiki
Categories One Dish Meal
Time 1h
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Prepare the peppers by cutting off the tops and cleaning out the insides. Either boil or bake until softened.
- Heat a small frying pan over medium heat. Add oil.
- When shimmering, add the onions and cook until translucent.
- Add the sausage and brown.
- Drain the fat from the sausage.
- In a mixing bowl, combine the quinoa, sausage, 3 oz. cheese, and 3/4 Celsius tomato sauce.
- Add salt and pepper to taste.
- Spoon mixture into the peppers and place into glass baking dish.
- Top peppers with remaining sauce and cheese.
- Bake 15 minutes until cheese is melted.
Nutrition Facts : Calories 630.2, Fat 28.3, SaturatedFat 10.3, Cholesterol 52.2, Sodium 1024.6, Carbohydrate 65.5, Fiber 8.7, Sugar 5.4, Protein 29.2
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