Quinoa Stuffed Peppers

These Quinoa Stuffed Peppers offer a wholesome, protein-packed meal that is as comforting as it is nutritious. The tender green peppers are filled with a savory mixture of fluffy quinoa, earthy mushrooms, and aromatic onions, all simmered in a rich tomato and sherry sauce. Topped with gooey melted mozzarella, each bite delivers a satisfying balance of textures and flavors. This dish is perfect for a cozy weeknight dinner, a healthy lunch prep option, or a vegetarian-friendly side dish for gatherings. It's simple to prepare, requires minimal ingredients, and reheats beautifully, making it a reliable favorite for any home cook.

Cooking Method: Baking, Boiling, Steaming, Stewing

Cuisine: Italian

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 294.3

Dietary: Vegetarian

Description

These Quinoa Stuffed Peppers offer a wholesome, protein-packed meal that is as comforting as it is nutritious. The tender green peppers are filled with a savory mixture of fluffy quinoa, earthy mushrooms, and aromatic onions, all simmered in a rich tomato and sherry sauce. Topped with gooey melted mozzarella, each bite delivers a satisfying balance of textures and flavors. This dish is perfect for a cozy weeknight dinner, a healthy lunch prep option, or a vegetarian-friendly side dish for gatherings. It's simple to prepare, requires minimal ingredients, and reheats beautifully, making it a reliable favorite for any home cook.

Directions

1
Rinse quinoa thoroughly under cold water.
2
Combine quinoa and water in a saucepan; bring to a boil.
3
Reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Set aside.
4
Steam green peppers until soft but still holding their shape; set aside.
5
In a large skillet, melt butter over medium heat.
6
Add diced onion and sliced mushrooms; sauté until softened and lightly browned.
7
Stir in canned tomatoes, crushed garlic, and salsa.
8
Cook for 10 minutes, allowing flavors to meld.
9
Pour in dry sherry and simmer for 10 more minutes until sauce thickens slightly.
10
Fold the cooked quinoa into the tomato-mushroom mixture.
11
Place steamed peppers in a baking dish.
12
Fill each pepper generously with the quinoa mixture.
13
Sprinkle shredded mozzarella cheese over the filled peppers.
14
Bake at 325°F (163°C) for 30 to 35 minutes until cheese is melted and bubbly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 294.3kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 3.9g20%
Cholesterol 16.1mg6%
Sodium 95.3mg4%
Total Carbohydrate 48.7g17%
Dietary Fiber 13.1g53%
Sugars 22.8g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/quinoa-stuffed-peppers/