Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed peppers with quinoa. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free! Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.
Stuffed Peppers with Quinoa is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Stuffed Peppers with Quinoa is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook stuffed peppers with quinoa using 13 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Stuffed Peppers with Quinoa:
- Get 1/2 packages medium firm tofu,pressed and cubed
- Take 4 red,green,or yellow bell peppers
- Take 1 can unsalted tomatoes,diced
- Make ready 1 red onion, diced
- Take 2 scallions,chopped
- Get 2 stock celery,chopped
- Prepare 3 clove galric,thinly sliced
- Make ready 1 cup quinoa
- Get 1 1/2 cup vegetable broth
- Get 8 oz mozzarella cheese
- Make ready 2 oz feta cheese
- Get 3 tbsp extra virgin olive oil
- Make ready 1 salt and black ground pepper ,to taste
This post was created in partnership with ALDI. When I was in kindergarten, I entered a coloring contest. We're making some Quinoa Stuffed Peppers a great plant based vegan dish that's full of flavor and nutrients, and pretty cheap to make. Stuffed bell peppers are a favorite, especially this quinoa version or my chicken stuffed peppers.
Steps to make Stuffed Peppers with Quinoa:
- Cut the tops off the peppers and remove seeds,Save tops for later.
- Rinse the quinoa in cold water with strainer.
- In sauce pan heat the vegetable broth and add quinoa, bring to a simmer cook covered for 10 minutes.
- Heat 1 tbsp of the extra virgin olive oil in large skillet, add the tofu,and brown all sides of tofu; about 10 minutes.
- Remove tofu set on plate for later.
- Heat remaining extra virgin olive oil in the large skillet,add in onion, celery, garlic, and scallion.
- Cook until veggies are softened; about 10 minutes.
- Pre-heat oven to 350°.
- Add in slightly drained can of tomatoes, quinoa, and tofu into the large skillet;mix everything together.
- Add salt and black pepper to taste.
- Place the peppers in greased cooking dish.
- Add some mozzarella to the bottom of the peppers.
- Fill 1/2 the pepper with skillet mixture; pressing down into pepper.
- Add in another layer of mozzarella.
- Fill the rest of the pepper with the skillet mixture.
- Top with more mozzarella.
- Place in oven; bake for 25 minutes.
- Remove from oven, sprinkle with feta.
- Set tops back on peppers; bake for an additional 10 minutes.
- Remove from oven; let cool and enjoy.
- (*ive also made these using racelte swiss in place of mozzarella and manchego in place of feta. that combination work just as well! )
I have seen several recipes for stuffed bell peppers with quinoa online and never found one I've liked. I finally came up with my own version and love how they turned out. The peppers are stuffed with a combination of quinoa, black beans, Pepperjack cheese, enchilada sauce, and spices - all easy pantry ingredients that can be whipped together in a flash. Fill each pepper with the quinoa mixture. These roasted red stuffed peppers are filled with Mexican spiced turkey quinoa for a nutritious meal packed with vegetables and lean protein.
So that’s going to wrap this up with this exceptional food stuffed peppers with quinoa recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!