How To Make Delicious Garlic Mushroom And Quinoa Stuffed Peppers Recipes

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• Cook quinoa according to package instructions.
• In a large skillet, over medium heat, heat 2 tablespoons of olive oil. Add the mushrooms and onion, and cook, stirring, until softened and all the moisture has disappeared (about 10 minutes).
• Add the garlic and cook for 30 seconds. Stir in the canned tomatoes, thyme, salt, and black pepper. Simmer over low heat for about 10 minutes more.
• Turn off the heat and stir in the cooked quinoa, Parmesan cheese, almonds, and parsley.
• Preheat the oven to 400°F (200°C).
• Place the pepper halves, cut sides up, in a large baking dish. Spoon the mushroom quinoa mixture into the peppers, mounding if necessary. Drizzle with the remaining tablespoon olive oil and lemon juice.
• Cover with foil and bake for about 50 minutes - 1 hour, or until the peppers reach your desired level of tenderness.
• Uncover, top with the shredded mozzarella cheese, and bake for 5-10 minutes more until the cheese has melted.

QUINOA STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.

QUINOA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
• 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.
• 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.
• 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.
• 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 WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.