Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

You know what’s a great way to get rid of the winter blues? Fresh produce!! I love summer mornings picking out fresh fruit and vegetables at the farmer’s market. So when winter rolls around, I like to make meals with bright colors that remind me of warmer seasons.

Quinoa Stuffed Pepper

This quinoa stuffed peppers recipe is a great dish in summer or winter! Colorful, filling and absolutely delicious. It’s simple and I tend to make extra of the filling. Tastes great in scrambled eggs the next morning!

Steven can’t eat dairy so I simply just skip the cheese on a few peppers.

Quinoa Stuffed Pepper

Quinoa Stuffed Pepper

Ingredients

  • 1 cup cooked quinoa
  • 1/2 tsp olive oil
  • 1/2 yellow onion
  • 8 oz sliced portobello mushrooms
  • 4 garlic cloves
  • 12oz Lightlife Original Crumbles
  • 1 cup chopped spinach
  • 1/2 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp oregano
  • salt and pepper to taste
  • 5-6 peppers
  • 1 cup shredded mozzarella
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 375 degrees
  2. Cut tops off peppers and hollow them out. Place on a foil-lined baking sheet. Set aside.
  3. Heat a large skillet with oil.
  4. Add mushrooms, garlic and onion into a food processor. pulse until minced
  5. Cook crumbles on one side of skillet. On the other half, sauté the mushrooms, garlic and onions for roughly 5 minutes. Add spinach and cooked quinoa into mixture.
  6. Season with basil, red pepper flakes, oregano, salt and pepper.
  7. Stuff peppers with filling.
  8. Bake for 10 minutes. Add another layer of cheese and broil for an extra 5.
  9. Top with some extra cheese and parsley. Serve hot.
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