Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Quinoa, Sun-dried Tomato & Feta Stuffed Bell Peppers

StarStarHalf starEmpty starEmpty star

Your rating

Quinoa, Sun-dried Tomato and Feta Stuffed Bell Peppers

So delicious, and packed with goodness. If you don't have quinoa, use brown rice or regular white rice. A very tasty way to cook with seasonal colourful bell peppers, and they are so good for you as well.

 

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
1 cup quinoa
rinsed
Camera
2 cups water
or vegetable stock
Camera
4 sweet bell peppers
red, yellow, and/or orang, halved, and seeded
* Camera
1 tablespoon olive oil
plus a bit more
Camera
1 small yellow onion
Camera
1 cup mushrooms
button or cremini, slice
Camera
½ cup sundried tomatoes
lightly drained, and cut into small pieces
Camera
½ cup feta cheese
crumbled, plus extra for topping
Camera
2 tablespoons olive oil, extra-virgin
Camera
salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml quinoa
rinsed
Camera
473 ml water
or vegetable stock
Camera
4 each sweet bell peppers
red, yellow, and/or orang, halved, and seeded
* Camera
15 ml olive oil
plus a bit more
Camera
1 small yellow onion
Camera
237 ml mushrooms
button or cremini, slice
Camera
118 ml sundried tomatoes
lightly drained, and cut into small pieces
Camera
118 ml feta cheese
crumbled, plus extra for topping
Camera
3E+1 ml olive oil, extra-virgin
Camera
1 x salt and black pepper
to taste
* Camera

Directions

Preheat the oven to 400℉ (200℃).

Add the quinoa and water or stock into a medium saucepan. Bring to a boil over high heat. Reduce the heat to low to maintain a gentle simmer. Cover, let cook for 15 minutes, and remove from the heat. Let rest for another 5 minutes. Fluff the cooked quinoa with a fork. Set aside.

Place the prepared bell peppers onto a large rimmed baking sheet. Drizzle about 1 teaspoon olive oil over bell peppers, and season with salt and black pepper to taste. Roast in the preheated oven for about 8 minutes until they are almost fork tender. Remove from the oven and set aside. Leave the oven on.

Meanwhile heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat until hot.

Add the onions, stirring often, and cook until softened and browned, about 5 minutes. Add the mushrooms, and cook until mushrooms are softened and part of the water is evaporated, about 6 minutes.

Stir in the sun-dried tomatoes, and cook for another two minutes or so until well combined and heated through.

Add the mushroom-sun-dried tomato mixture, feta cheese, and the remaining 2 tablespoons of extra-virgin olive oil to the cooked quinoa in the saucepan. Season with salt and black pepper to taste. Gently stir with a rubber spatula until evenly distributed.

Evenly stuff all the partially roasted bell peppers with the quinoa mixture. Sprinkle the remaining feta on top.

Return the baking sheet to oven, and bake for about 10 minutes or longer until the bell peppers are totally fork tender, and the cheese becomes brown.

Serve warm with a Greek salad if needed.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 37040% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 370mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 22%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 576%
Calcium 15% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe