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Home » Everyday Meals » Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

March 14, 2014 by Judith Hannemann

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Quinoa Stuffed Peppers #StuffedPeppers #quinoa #meatless #vegan #vegetarian
Quinoa Stuffed Peppers

 

These quinoa stuffed peppers are packed with delicious salsa flavor.  It’s a great meatless vegetarian meal easily made vegan with substitutions.

I fell in love with these the first time I saw them.  My friend Lori made them and posted a pic on her Facebook wall.  I immediately started drooling because they looked so good.

Quinoa Stuffed Peppers #StuffedPeppers #quinoa #meatless #vegan #vegetarian
Salsa Adds YUM

She’d said she got the recipe off the box of quinoa, but she’d thrown out the box and couldn’t remember the brand.  I so badly wanted this recipe!  A few months later, she remembered the brand and sent me the recipe from their website. Unfortunately, the brand name was no part of the link she sent me nor was it stated in the recipe.  All I know is it was a blue box, so she said.  I buy my quinoa in bulk so I am not familiar with brands!!  Anyway, credit here goes to some brand of quinoa in a blue box 😛

Quinoa Stuffed Peppers #StuffedPeppers #quinoa #meatless #vegan #vegetarian
A Red One

 

Quinoa Stuffed Peppers #StuffedPeppers #quinoa #meatless #vegan #vegetarian
Now A Green One

 

I baked these in a conventional oven, but Lori (long story) baked them in the Nesco oven she borrowed from me, and I think they’d come out even juicier if you did them in a Nesco. However, they are delicious ANY way you make them.
Quinoa Stuffed Peppers #StuffedPeppers #quinoa #meatless #vegan #vegetarian
Quinoa Stuffed Peppers
The dish this is baked in is the pie plate from the Temp-Tations Specialty Baking Set.  The set includes this dish, a 6-cup muffin pan and a standard loaf pan.  The item is retired, but some stock is still available on
Temp-tations.com
Temp-Tations Specialty Baking Set #temptationsbakeware #temptationsbakingset
Temp-Tations Old World Specialty Baking set

Recipe as it’s stated is fine for vegetarians who eat dairy, but you can turn this vegan by replacing the butter with olive oil and omitting the cheese (or finding a vegan cheese substitute), but even though I am a cheese fanatic, these peppers do not need cheese to be great.  In fact, next time I may omit it entirely—and I LOVE cheese.  That’s how good these are.  You won’t miss meat here.  These are wonderful.

 

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Quinoa Stuffed Peppers

These quinoa stuffed peppers are packed with delicious salsa flavor.  It’s a great meatless vegetarian meal easily made vegan with substitutions.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Everyday Meals, vegetarian dishes
Cuisine: American
Keyword: quinoa, stuffed peppers
Servings: 4 -6
Calories: 475kcal
Author: Judith Hannemann

Ingredients

  • 1 cup quinoa uncooked
  • 2 cups water divided
  • 4 large or 6 medium sweet bell peppers
  • 1 medium onion diced
  • 1/2 lb. fresh mushrooms sliced
  • 2 tbsp butter
  • 1 28 oz diced tomatoes (reserve juice)
  • 2 cloves garlic crushed
  • 1 12 oz salsa
  • 2 tbsp dry sherry
  • 10 oz mozzarella shredded (reserve a bit for the top)

Instructions

  • Preheat oven to 325 degrees F. You will need either a 13x9 or 11x7-inch baking pan (or any that will fit the peppers and the remaining quinoa mixture)
  • Cook quinoa according to package directions using 1 cup uncooked quinoa in 1 1/2 cups water. Quinoa cooks like rice. I used my rice cooker for this.
  • Cut off and reserve the tops of the bell peppers. Hollow them out then steam both the tops and the peppers in the remaining 1/2 cup of water until slightly soft but not limp; drain and cool slightly.
  • In a large skillet or saute pan, melt the butter over medium heat. Add the mushrooms and onion and saute until tender.
  • Drain the can of diced tomatoes, but reserve the juice. Add the drained tomatoes, garlic and the salsa to the onion/mushroom mixture. Stir well and simmer uncovered for 10 minutes.
  • Add the sherry and stir well. Fold in the cooked quinoa and the mozzarella cheese. Stuff peppers with the quinoa mixture--you will use about half of the mixture to stuff the peppers. Place stuffed peppers upright in a baking dish and sprinkle tops of each pepper with reserved cheese.
  • Stir the reserved juice from the can of tomatoes into the remaining half of the quinoa mixture and pour around peppers in the baking pan.
  • Bake uncovered for 20-25 minutes. Top with reserved pepper tops and bake an additional 10-15 minutes.
  • Serves 4-6 depending on size of the peppers.

Nutrition

Serving: 1person | Calories: 475kcal | Carbohydrates: 39g | Protein: 25g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 513mg | Potassium: 722mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1094IU | Vitamin C: 99mg | Calcium: 403mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Quinoa Stuffed Peppers #StuffedPeppers #quinoa #meatless #vegan #vegetarian
 
 

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Everyday Meals, Vegetarian Dishes Tagged With: Lenten meals, meatless, quinoa, quinoa stuffed peppers, salsa, stuffed peppers, vegan, vegetarian

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Simi J says

    March 14, 2014 at 3:29 am

    Judith, this looks amazing, absolutely wonderful

  2. Judith Hanneman says

    March 14, 2014 at 3:47 am

    These were just delicious Simi. As big a cheese lover as I am, these don't need any at all and next time, I am not going to add it. These are packed with flavor.

  3. Ryan Adams says

    March 15, 2014 at 12:36 am

    These look great! They remind me of the ground beef version I grew up on and sometimes miss (although I do not miss the beef part). I love that there's an awesome looking vegan version!

  4. Judith Hanneman says

    March 15, 2014 at 12:47 am

    These are SO good, I don't miss the meat at all. They call for cheese which I love, but next time I'm leaving that out too. Flavor is just so darned GOOD. Enjoy them!!

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