Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, stuffed red peppers with quinoa. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. I roasted the red peppers just a bit before stuffing, baked and then in the hotter oven to crisp up… the quinoa really does get.
Stuffed Red Peppers with Quinoa is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Stuffed Red Peppers with Quinoa is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have stuffed red peppers with quinoa using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Red Peppers with Quinoa:
- Prepare 5 red peppers
- Prepare 2 lb ground chicken browned in a little olive oil
- Make ready 1 cup quinoa
- Take 2 tbsp olive oil
- Prepare 1 cup onion
- Prepare 1 cup celery
- Take 1 cup zucchini
- Take 1 bunch fresh spinach
- Take 1 can Italian diced tomatoes
- Get 1/2 cup parmesan cheese
If you still feel a little scratch in the back of your throat or stuffy nose the morning after eating Quinoa Stuffed Red Bell Peppers, add extra black pepper or simply omit the goat cheese. Roasted red stuffed peppers filled with Mexican spiced turkey quinoa is a nutrient powerhouse! Firmly pack each pepper with about ½ cup to ¾ cup of turkey quinoa filling. Moroccan Quinoa Stuffed Roasted Red Peppers are not only a perfect portable lunch or dinner, but are also great for leftovers.
Instructions to make Stuffed Red Peppers with Quinoa:
- Preheat oven to 350°
- Cook quinoa according to directions and set aside.
- Split peppers length-wise, remove seeds and veins, and par boil for 5 minutes. Place in baking dish.
- Saute all vegetables, except spinach, in olive oil until softened.
- Add spinach to wilt. Then add can of tomatoes.
- Combine all ingredients and place in peppers.
- Cover with foil and cook 45 minutes to 1 hour, until bubbly.
- An option would be to sprinkle with parmesan cheese at the end!
These are a perfect recipe to make or even double for several people on your Batch Cooking day, to help save time spent in the kitchen throughout your busy week. This recipe celebrates the roasted red pepper in the best way — by stuffing it with equally delicious ingredients! The black beans, quinoa, veggies and cheese give the filling a wonderful texture, and the creamy avocado lime sauce adds a satisfying decadence when you dig into these peppers. These quinoa stuffed peppers are just as good leftover. Kind of like a great chili, the flavors just mellow out together and they get even better the next day.
So that is going to wrap it up for this exceptional food stuffed red peppers with quinoa recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
