Stuffed Peppers with Quinoa. Bell peppers are stuffed and baked with quinoa, vegetables, and tomato sauce. Top with bubbling mozzarella cheese for a hearty and flavorful meal. Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers.
This post was created in partnership with ALDI. When I was in kindergarten, I entered a coloring contest. These Southwest Beef & Quinoa Stuffed Peppers make a hearty, healthy, protein packed meal that's amazingly delicious and quick and easy to prepare. You can cook Stuffed Peppers with Quinoa using 13 ingredients and 21 steps. Here is how you achieve it.
Ingredients of Stuffed Peppers with Quinoa
- Prepare 1/2 packages of medium firm tofu,pressed and cubed.
- It's 4 of red,green,or yellow bell peppers.
- It's 1 can of unsalted tomatoes,diced.
- Prepare 1 of red onion, diced.
- It's 2 of scallions,chopped.
- It's 2 of stock celery,chopped.
- You need 3 clove of galric,thinly sliced.
- Prepare 1 cup of quinoa.
- Prepare 1 1/2 cup of vegetable broth.
- You need 8 oz of mozzarella cheese.
- You need 2 oz of feta cheese.
- It's 3 tbsp of extra virgin olive oil.
- Prepare 1 of salt and black ground pepper ,to taste.
Stuffed bell peppers have been on my bucket list for at least a year and I'm so glad to finally cross it off my list. Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness. These Quinoa Stuffed Peppers, which are brought to us by Chung-Ah Ree from Damn Delicious, are a perfect example. (By the way, you must check out her blog - her recipes are simply amazing!) I typically will meal prep on the weekends, so I most always have cooked quinoa on hand. Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO.
Stuffed Peppers with Quinoa instructions
- Cut the tops off the peppers and remove seeds,Save tops for later..
- Rinse the quinoa in cold water with strainer..
- In sauce pan heat the vegetable broth and add quinoa, bring to a simmer cook covered for 10 minutes..
- Heat 1 tbsp of the extra virgin olive oil in large skillet, add the tofu,and brown all sides of tofu; about 10 minutes..
- Remove tofu set on plate for later..
- Heat remaining extra virgin olive oil in the large skillet,add in onion, celery, garlic, and scallion..
- Cook until veggies are softened; about 10 minutes..
- Pre-heat oven to 350°..
- Add in slightly drained can of tomatoes, quinoa, and tofu into the large skillet;mix everything together..
- Add salt and black pepper to taste..
- Place the peppers in greased cooking dish..
- Add some mozzarella to the bottom of the peppers..
- Fill 1/2 the pepper with skillet mixture; pressing down into pepper..
- Add in another layer of mozzarella..
- Fill the rest of the pepper with the skillet mixture..
- Top with more mozzarella..
- Place in oven; bake for 25 minutes..
- Remove from oven, sprinkle with feta..
- Set tops back on peppers; bake for an additional 10 minutes..
- Remove from oven; let cool and enjoy..
- (*ive also made these using racelte swiss in place of mozzarella and manchego in place of feta. that combination work just as well! ).
Cool and chill for a make-ahead meal. Serve the pepper halves topped with lots of cheese crumbles. Tasty Mexican inspired Quinoa Stuffed Peppers with black beans are filling and ultra nutritious for an easy dinner any night of the week - great for meal prep too! Quinoa is rich in fiber and protein, and is a great substitute for the traditional rice used in stuffed peppers. Fill pepper halves with quinoa mixture.
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