Quinoa Stuffed Bell Peppers
Colorful, healthy, and delicious!
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
sweet bell peppers
(any color, I like to choose at least one of each color!) |
|
|
| 2 | cups |
quinoa
|
|
| 3 |
tomatoes
diced (or 12 ounces can of diced tomatoes) |
|
|
| 1 | cup |
corn
|
|
| 1 |
sweet vidalia onions
|
|
|
| ½ | cup |
red beans
cooked, or canned |
|
| ½ | cup |
black beans
cooked, or canned |
|
| ¾ | cup |
monterey jack cheese
cubed |
*
|
| 1 | can |
black olives
canned |
*
|
| 4 |
basil
leaves |
*
|
|
| 3 | cloves |
garlic
(minced) |
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
spaghetti sauce
|
|
| ½ | cup |
water
|
|
| 4 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet bell peppers
(any color, I like to choose at least one of each color!) |
|
| 473 | ml |
quinoa
|
|
| 3 | each |
tomatoes
diced (or 12 ounces can of diced tomatoes) |
|
| 237 | ml |
corn
|
|
| 1 | each |
sweet vidalia onions
|
|
| 118 | ml |
red beans
cooked, or canned |
|
| 118 | ml |
black beans
cooked, or canned |
|
| 177 | ml |
monterey jack cheese
cubed |
*
|
| 1 | can |
black olives
canned |
*
|
| 4 | each |
basil
leaves |
*
|
| 3 | cloves |
garlic
(minced) |
|
| 5 | ml |
salt
|
|
| 177 | ml |
spaghetti sauce
|
|
| 118 | ml |
water
|
|
| 6E+1 | ml |
Parmesan cheese
|
|
Directions
Preheat oven to 375F.
Cook quinoa according to package instructions. (Usually entails placing quinoa with 4C of water in a pot, and bring it to a boil. Then simmer quinoa, until water is absorbed. I used chicken or vegetable broth sometimes for flavor!)
Add all ingredients (except water and spaghetti sauce) in a bowl; mix. Add cubed cheese last.
Add water and sauce together, and pour over the quinoa mix (BUT: save about ½ cup of mixture for the end of the recipe).
Boil each bell pepper for 3 minutes (after de-seeding).
When done boiling, sprinkle each pepper inside with a touch of salt, and turn over to drain.
Stuff each bell pepper with quinoa mix.
Top each bell pepper with some of the leftover water/sauce mixture and top with parmesan cheese (or other cheeses that you have in the fridge are good, too!)
Bake for about 15 minutes.
ENJOY!!!
