Stuffed Peppers with Quinoa and Vegetables

For the full experience, make this recipe with the Drop Recipes app.

recipe by Sharon Rigsby www.gritsandpinecones.com

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    195
based on 3 ratings

Peppers Stuffed with Quinoa and Vegetables is healthy, low in calories and chock full of vitamins, plus, the best part is they are absolutely delicious and very easy to make. My husband raved about them and not only had the peppers for dinner one night but ate the leftovers for lunch 2 days in a row! This dish is great for a stand alone meatless entree, but it would also be wonderful served as a side with another entree. It can also be made ahead of time and refrigerated for up to 2 days. You can also switch up the vegetables and really use whatever you have on hand. I stuffed mine with mushrooms and tomatoes because that’s what I had. But, you can use zucchini, eggplant, carrots, broccoli, really any combination of vegetables would be delicious! I also used homemade chicken stock to cook the quinoa, which elevated the flavor, but any stock is fine.

recipe updated Sep 26, 2018

Ingredients

  • Quinoa icon
    Quinoa
    173g
  • Chicken stock icon
    Chicken stock
    480ml
  • Red bell pepper icon
    Red bell pepper
    600g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Kosher salt icon
    Kosher salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Onion icon
    Onion
    140g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml
  • Garlic clove icon
    Garlic clove
    18g
  • Button mushroom icon
    Button mushroom
    173g
  • Jalapeño pepper icon
    Jalapeño pepper
    14g
  • Tomato icon
    Tomato
    560g
  • Feta cheese icon
    Feta cheese
    ¾ cup
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Frying pan
  • kCook icon Small bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Pre-heat
  2. Get a clean saucepan
  3. Add rinsed, drained quinoa
  4. Add chicken stock
  5. Heat until boiling and cover
  6. Simmer for 12min on low heat
  7. Drain with sieve
  8. Let rest for 15min then fluff with a fork
  9. Get a clean small bowl
  10. Add seeded, halved red bell pepper
  11. Drizzle with extra virgin olive oil
  12. Sprinkle with kosher salt
  13. Sprinkle with black pepper
  14. Transfer vegetables to baking dish
  15. Roast for 20min until tender
  16. Get a clean small bowl
  17. Add chopped onion then set aside
  18. Get a clean frying pan
  19. Add extra virgin olive oil
  20. Heat on medium heat
  21. Transfer onions to frying pan
  22. Cook for approx 3min until tender while stirring occasionally
  23. Get a clean medium bowl
  24. Add minced garlic clove
  25. Add sliced button mushroom
  26. Add seeded, minced jalapeño pepper
  27. Transfer vegetables to frying pan
  28. Cook for approx 10min until tender while stirring occasionally
  29. Add seeded, chopped tomato
  30. Transfer content of saucepan to frying pan
  31. Stir until combined
  32. Fill vegetables
  33. Bake for 15min
  34. Sprinkle with crumbled feta cheese
  35. Garnish with chopped fresh parsley
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.