Stuffed Peppers with Quinoa and Vegetables

by

Sharon Rigsby

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

8

Total Time

1hrs 30mins

Calories

197

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...

recipe-image
    Ingredients

  • Quinoa icon
    Quinoa175 grinsed, drained
  • Chicken stock icon
    Chicken stock480 ml
  • Red bell pepper icon
    Red bell pepper4seeded, halved
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Kosher salt icon
    Kosher saltas needed
  • Black pepper icon
    Black pepperas needed
  • Extra virgin olive oil icon
    Extra virgin olive oil3 tablespoons
  • Tomato icon
    Tomato4seeded, chopped
  • Feta cheese icon
    Feta cheese185 gcrumbled
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Onion icon
    Onion140 gchopped
  • Garlic clove icon
    Garlic clove18 gminced
  • Button mushroom icon
    Button mushroom175 gsliced
  • Jalapeño pepper icon
    Jalapeño pepper1seeded, minced
    Method

  • 1. Pre-heat oven - 230°C
  • 2. Add quinoa and chicken stock to a clean saucepan
  • 3. Heat until boiling and cover
  • 4. Simmer - 12 min, low heat
  • 5. Drain with sieve
  • 6. Let rest - 15 min
  • 7. Fluff with a fork
  • 8. Add red bell pepper to a clean small bowl
  • 9. Drizzle with extra virgin olive oil until coated
  • 10. Sprinkle with kosher salt and black pepper
  • 11. Transfer vegetables to baking dish
  • 12. Roast until tender - 20 min, 230°C
  • 13. Add extra virgin olive oil to a clean frying pan
  • 14. Heat over medium heat
  • 15. Add onion
  • 16. Cook until tender while stirring occasionally - approx 3 min
  • 17. Add garlic, mushrooms and jalapeño pepper
  • 18. Cook until tender while stirring occasionally - approx 10 min
  • 19. Add tomatoes and cooked quinoa to the frying pan and stir until combined
  • 20. Fill the roasted peppers with the stuffing
  • 21. Bake - 15 min, 190°C
  • 22. Sprinkle with feta cheese
  • 23. Garnish with fresh parsley

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