Another weeknight quickie, especially if you’re using leftover quinoa (or rice). It’s a great vegetarian option that is highly flexible when it comes to ingredients. For example, instead of spinach, I’ve used dandelion greens or kale. In fact, you can mix up the ingredients all sorts of ways…to the point where instead of a bell pepper, maybe you’re stuffing an acorn or butternut squash (note: this may increase cooking time!).
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Quinoa and Vegetable Stuffed Bell Peppers
By Published: June 2, 2013
- Yield: 4 - 6 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 50 mins
This delicious and hearty (while still leaving you feeling light) vegetarian dish is fast and easy. Modify the basic ingredients to suit what vegetables you have on hand.
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 zucchini diced
- 1 cup spinach chopped
- 1 cup quinoa or rice cooked
- Handful golden raisins
- 1/4 cup slivered almonds
- salt and pepper to taste
- 4 medium bell peppers halved lengthwise and seeded
- Parmesan cheese shredded
Instructions
- Heat the olive oil in a skillet until shimmering. Add the onion and saute for about five minutes. Add the zucchini and saute the vegetables for another five minutes. During the last two minutes, add the spinach and cook down.
- Add the quinoa and cook until all ingredients are heated through.
- Remove the quinoa mixture from the heat and stir in the raisins and almonds.
- Lightly stuff the quinoa mixture into the bell pepper halves. Top with shredded Parmesan cheese.
- Bake at 400 degrees for 30 minutes or until the peppers are tender.
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