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Quinoa Stuffed Peppers

4

0 min

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers Photo 1

Time

0 min

Serving

6 persons

Calories

251

Rating

4.00★ (64)

Cuisine

Author: Victoria Buriak
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Ingredients

  • quinoa: 1 cup (drained)
  • water: 2 cups
  • olive oil: 2 Tbsp
  • onion: 1 piece (diced)
  • garlic: 2 clove (minced)
  • zucchini: 1 piece (diced)
  • eggplant: 1 piece (diced)
  • tomato: 1 piece (diced)
  • tomato sauce: 1 cup
  • salt and ground black pepper: (to taste)
  • bell peppers, tops cut off and: 6 piece (seeded)
  • mozzarella cheese: 1 cup (to taste, shredded)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
    Quinoa Stuffed Peppers Photo 2
  2. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
    Quinoa Stuffed Peppers Photo 3
  3. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
    Quinoa Stuffed Peppers Photo 4
  4. Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
    Quinoa Stuffed Peppers Photo 5
  5. Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
    Quinoa Stuffed Peppers Photo 6

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