Quinoa Stuffed Peppers

A few months ago I bought a box of organic quinoa at Trader Joe’s, but never did anything with it — until last night. I guess I was a little intimidated by it, but I’m not sure why because it was so simple to make and really soaked in the flavor of the other ingredients in these vegan and gluten-free stuffed peppers.

I like my stuffed peppers a little bit firmer, but if you prefer them softer, just bake them in the oven longer. I also stuffed only 3 peppers, because they were extra large, but this recipe really makes enough for 4-5 regular sized peppers.

Quinoa Stuffed Peppers
by Michelle Maskaly, The Adirondack Chick

3 extra large green bell peppers
1 medium/regular green bell pepper
1 cup uncooked quinoa
3 cloves garlic
1 large onion
1 tomato
1 zucchini
1, 28 ounce can of Red Pack tomato sauce
1 tablespoon olive oil
1/4 teaspoon basil
1/4 teaspoon ground black pepper {plus more to taste}
1/8 teaspoon salt {plus more to taste}
1 tablespoon sugar

Preheat the oven to 375 degrees.

In a pot, bring the quinoa and two cups water to a boil. Cover, reduce to a simmer and cook for 10-15 minutes or until the water is absorbed. Once the quinoa is cooked remove from heat and set aside.

Take the three large peppers, slice off the tops, remove the stem and clean out the inside, saving the tops for later use.

Arrange the peppers, and their tops, in a casserole dish, add two tablespoons of water and cover with plastic wrap. Microwave on high for 5 minutes, check for firmness and heat for another 3 minutes. Remove from microwave and set aside.

Chop up the 1 medium pepper, onion, garlic, zucchini and tomato.

Heat the olive oil in a large pan. Add the garlic and onion, lightly sprinkle with salt and pepper, stir and cover. Cook for 1-2 minutes or until soft.

Stir in the pepper and zucchini, cover and cook for another 1 to 2 minutes.

Stir in the tomatoes, basil, pepper, salt and sugar. Mix in 1 1/2 cups of the tomato sauce, cover and cook about 2 minutes or until the sauce starts bubbling. Add in the quinoa.

Remove the peppers from the casserole dish, emptying out any excess water inside the peppers and from the dish. Coat the bottom of the casserole dish with tomato sauce and place the peppers back inside.

 Start filling the peppers with the quinoa mixture.

Once the peppers are filled with the quinoa mixture, place the tops back on and pour the remainder of the tomato sauce over and around the peppers.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 5 minutes. Remove from the oven and serve hot.

Enjoy! They’re also great reheated in the microwave for lunch or dinner the next day.

This recipe was shared with the following websites: Full Plate Thursday, Somewhat Simple, House of Hepworths, Shabby Creek Cottage, Catch a Glimpse, It’s a KeeperYour Recipe My KitchenMelt in Your Mouth Mondays, Must Try MondayMade by You MondayMy Sweet and SavoryTasty Tuesday, Beauty and Bedlam,    Today’s CreativeTutorial TuesdayTasty TuesdayFirst Day of My Life, Delicious Dish Tuesday, Katherine Martinelli,

9 thoughts on “Quinoa Stuffed Peppers

  1. Hi Michelle,
    I love the stuffing for your peppers. We grow peppers in our garden, so we stuff a lot of them at the end of the season. This will be a great recipe to try. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

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