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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

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