QUINOA AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
QUINOA STUFFED PEPPERS
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Provided by Amanda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g
QUINOA STUFFED PEPPERS (VEGAN)
A warm and comforting vegan dish that's loaded with complete protein and fiber-rich ingredients.
Provided by Megan Gilmore
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F. Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce the heat, cooking until the quinoa is tender, about 15 minutes. Fluff with a fork and set aside.
- Place the bell peppers cut-side down on a baking sheet and bake them for 10 minutes. Remove from the oven and set aside.
- In the meantime, melt the coconut oil in a large pot over medium heat and saute the onion until it starts to become translucent, about 5 minutes. Add in the garlic, mushrooms and zucchini, and saute until all of the vegetables are tender, about 6 to 8 minutes. Season with salt and pepper.
- Add in the cooked quiona, beans, and marinara sauce, and stir well to combine and adjust the seasoning to taste. Arrange the cooked bell peppers cut-side-up and spoon the filling into each pepper. It should generously fill 4 bell peppers. Spoon additional marinara sauce over each pepper to help prevent them from drying out, then bake for 30 minutes at 350, until the peppers are very tender. Serve warm, with additional marinara sauce, if you like.
Nutrition Facts : Calories 199 kcal, Carbohydrate 32 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Sodium 340 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
VEGAN QUINOA-STUFFED PEPPERS
A vegan and gluten-free spin on stuffed peppers. I don't enjoy the Mexican flavors usually associated with quinoa, so this recipe closely resembles the flavor of a standard beef-and-rice stuffed pepper, minus the fat but with complete protein and lots of veggies! Sometimes there may be enough stuffing left over for a fifth pepper, but honestly, I like the stuffing plain, too!
Provided by soymustache
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h12m
Yield 4
Number Of Ingredients 20
Steps:
- Combine broth, water, and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed, 12 to 15 minutes. Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.
- Cut a thin slice from the bottom of each green bell pepper so it stands upright, if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm, about 2 minutes. Drain and rinse with cold water.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, onion, celery, and garlic; saute until tender, about 6 minutes. Add the cooked quinoa; cook and stir until heated through, about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.
- Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 55.6 g, Fat 7.1 g, Fiber 10.9 g, Protein 11.3 g, SaturatedFat 1 g, Sodium 910.3 mg, Sugar 15.1 g
QUINOA-STUFFED PEPPERS
Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to these quinoa-stuffed peppers. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright.
Provided by Jasmine Smith
Categories Healthy Bell Pepper Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside.
- Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined.
- Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil.
- Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 43.9 g, Cholesterol 25 mg, Fat 12.8 g, Fiber 9.5 g, Protein 15.7 g, SaturatedFat 5.5 g, Sodium 357.1 mg, Sugar 9.6 g
QUINOA STUFFED BELL PEPPERS
These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 14
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 375°F. In large skillet, heat oil over medium heat. Add diced vegetables, garlic and herbs and cook, stirring often, until vegetables begin to soften, 3 to 5 minutes. Add quinoa and olives and cook, stirring, 2 minutes. Add salt and cayenne pepper. Remove from heat. Partially cook peppers in a steamer 4 to 5 minutes. (Pepper halves can also be steamed in a microwave 2 to 3 minutes in a covered dish with 2 tablespoons water.) Fill pepper halves with quinoa mixture; place on a lightly greased baking dish. Top with marinara or tomato sauce. Add enough water to cover bottom of dish. Cover loosely with foil and bake until peppers are tender, 20 to 25 minutes .
Nutrition Facts : Calories 264 calories
More about "quinoa stuffed peppers vegan recipes"
QUINOA STUFFED PEPPERS - FEELGOODFOODIE
From feelgoodfoodie.net
5/5 (134)Total Time 55 minsCategory Main CourseCalories 286 per serving
- Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
- Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
VEGAN STUFFED PEPPERS WITH QUINOA {EASY, HIGH PROTEIN ...
From wellplated.com
5/5 (13)Total Time 1 hr 10 minsCategory Main CourseCalories 188 per serving
- Heat 1 tablespoon of the oil in a Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is beginning to soften, stirring occasionally. Add the Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and garlic. Let cook just until the garlic is fragrant, about 30 seconds.
- Add the lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 28 minutes, or until the lentils are tender. Stir once halfway through, then again towards the end of the cooking time. If the mixture looks too dry, splash in additional broth or water. Stir in the nutritional yeast.
- While the lentils and quinoa cook, preheat your oven to 400 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom (I cut right down through the stems). Remove the seeds and membranes then arrange cut side up in the prepared baking dish. Drizzle the insides with the remaining 1 tablespoon oil and sprinkle lightly with salt. Carefully pour a thin layer of water into the bottom of the pan. Place in the oven and bake, uncovered, for 20 minutes. This step gives the peppers a head start while the filling finishes up.
- Carefully mound the cooked filling inside of the peppers. If using a non-dairy “mozzarella” sprinkle it on top. Return the pan to the oven and bake for 5 to 10 additional minutes, until the peppers are completely tender and the filling is piping hot. Sprinkle with fresh basil and enjoy!
EASY QUINOA STUFFED PEPPERS (VEGAN) - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 378 per serving
- Preheat oven to 400ºF. Combine quinoa, vegetable broth, chili powder, cumin, and granulated garlic in a small saucepan. Bring mixture to boil, reduce heat, cover, and simmer until quinoa is fluffy, about 12 to 15 minutes. Transfer quinoa to a large bowl.
- While the quinoa cooks, prepare the bell peppers. Arrange the bell peppers cut side up in a 13x9-inch baking dish with ~1/4 inch of water in the bottom. Cover with foil and bake at 400ºF for 15 to 20 minutes, until fork-tender.
- To the bowl with quinoa, add black beans, salsa, mango, cilantro, lime juice, adobo sauce, and salt; mix well to combine. Taste the mixture and adjust seasonings as needed.
- Divide the filling evenly into each bell pepper half. Replace foil and place back in the oven for 15 to 20 minutes. Garnish with avocado slices and extra lime juice, if desired. Add extra toppings of choice (Greek yogurt/sour cream or coconut yogurt, extra salsa, nutritional yeast or cheese/queso).
10 BEST VEGETARIAN STUFFED PEPPERS QUINOA RECIPES | …
From yummly.com
SANTA FE QUINOA STUFFED PEPPERS - VEGAN HUGGS
From veganhuggs.com
5/5 (20)Total Time 1 hrCategory Main CourseCalories 336 per serving
- While the peppers are cooking, start making the stuffing. In a medium pot, add the quinoa to 2 cups of low-boiling water (add a pinch of salt). Put lid on top. Cook until liquid is gone and quinoa is fluffy. This usually takes about 15 minutes to cook. Remove from heat and fluff with fork. Set aside.
MEXICAN QUINOA STUFFED PEPPERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 221Calories 311 per servingCategory Entree
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 baking dish or rimmed baking sheet.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
QUINOA STUFFED PEPPERS - DELICIOUS & DIFFERENT - SOUVLAKI ...
From souvlakiforthesoul.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 652 per serving
- Rinse the quinoa under some cold water until the water runs clear. Place the rinsed quinoa into a pot along with the chicken stock. Allow the mixture to come to a boil, bring it to a simmer and cook for approx. 15 mins until the chicken stock has been absorbed. Set aside.
- Fry the onion in the olive oil until it becomes soft and translucent for approx 5 mins. Allow to cool completely before using.
- Preheat your oven to 180 deg C. In a large bowl combine the cooked quinoa, fried onion, herbs, cranberries, cashews, molasses, cinnamon, seasoning and feta cheese.
- Lay the cut peppers on a baking tray and stuff each half with the quinoa mixture, ensuring there is a little height. Drizzle a little olive oil over the peppers and bake in for 45 mins – 1 hour, until the peppers have are tender and cooked through.
QUINOA STUFFED PEPPERS RECIPE - TASTY VEGETARIAN MEAL ...
From chiselandfork.com
Ratings 3Category Main CourseCuisine MexicanTotal Time 1 hr 15 mins
- In a large bowl, combine quinoa, green chiles, black beans, corn, tomatoes, onion, 1 cup pepper jack cheese, cilantro, lime juice, cumin, chili powder, garlic powder and salt.
- Slice tops off peppers and scrape out insides. Spoon the filling to the top of each cavity of the pepper. Place the peppers in a 9x13 baking dish. Pour a small amount of water into the bottom of the baking dish. Cover with aluminum foil and bake for 50 minutes.
- Uncover and top each with remaining cheese. Turn broiler on and broil for 2-3 minutes or until cheese is melted.
QUINOA STUFFED PEPPERS - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine MediterraneanTotal Time 1 hrCategory Appetizers And SidesCalories 195 per serving
- If your quinoa has not already been cooked, brink the quinoa and vegetable stock to a boil. Once it begins to boil, cover the pot and simmer for 12-15 minutes or until it appears translucent and tender. Remove the quinoa from the stove and fluff it well using a fork.
- Meanwhile, prepare your peppers by washing them and slicing them in half. Then scoop out the seeds and anything left inside. Brush, drizzle, or spray olive oil lightly on both sides of the pepper. Set the peppers aside.
- In a Large Skillet over medium to medium high heat, heat your two tablespoons of olive oil. Stir in the garlic and onion and saute for two to three minutes for them to soften. Then add the corn and beans and cook for another 10 to 12 minutes allowing the vegetables to become soft. While your ingredients are cooking you can line a rimmed baking sheet with parchment paperor prep it for nonstick.
QUINOA STUFFED PEPPERS RECIPE – A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 45 minsCategory Main DishCalories 281 per serving
- Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
- Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
- Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.
QUINOA STUFFED PEPPERS {VEGETARIAN FILLING} - WELLPLATED.COM
From wellplated.com
5/5 (7)Total Time 50 minsCategory Main CourseCalories 145 per serving
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.
- Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Arrange the peppers in the dish, cut sides up.
- Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.
- To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.
QUINOA STUFFED PEPPERS - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
5/5 (6)Category Main Course
- Bring 2 cups of broth to a boil in a pot with a tight-fitting lid. Add 1 cup quinoa and return to a boil. Cover, reduce heat to low and simmer until liquid is absorbed, about 15 minutes. Remove from heat, fluff, cover, and let stand for about 15 minutes.
QUINOA AND BLACK BEAN-STUFFED PEPPERS I EDWINA CLARK ...
From edwinaclark.com
Cuisine MexicanTotal Time 25 minsServings 2
SPICY VEGETARIAN QUINOA STUFFED BELL PEPPERS - KROLL'S KORNER
From krollskorner.com
5/5 (8)Calories 425 per servingCategory Main Course
VEGAN STUFFED PEPPERS RECIPE | FOOD NETWORK
From foodnetwork.com
Servings 6Category Main-DishAuthor Shaquay Peacock for Food Network KitchenDifficulty Easy
QUINOA STUFFED PEPPERS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 2Estimated Reading Time 2 mins
VEGAN STUFFED PUMPKIN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
FESTIVE STUFFED PEPPERS - JAZZY VEGETARIAN - VEGAN AND ...
From jazzyvegetarian.com
STUFFED PEPPERS RECIPE MEATLESS - RECIPE IDEAS
From free.usejava.us
VEGETARIAN QUINOA STUFFING RECIPE
From thespruceeatsapp.netlify.app
QUINOA STUFFED PEPPERS (VEGAN) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love