Quinoa Stuffed Peppers

I just got a deal on some red peppers!  Organic for under $1 each. While I like to “eat local” if I can, I sure won’t pass up an opportunity like this.  Time for Quinoa Stuffed Peppers!  

Quinoa Stuffed Peppers combine healthy red peppers with nutritious quinoa, savory tomato sauce and herbs for a tasty vegan entree. You won't miss the meat!

Quinoa Stuffed Peppers

I used to make meat filled peppers until a lucky “accident”.  One day while making my usual recipe, I had some prepared quinoa left over from another meal.   I love clearing out my refrigerator, so I swapped out my usual rice for quinoa.  As I mixed the ingredients– before adding the meat–I started nibbling.  Hmmm, did I even need the meat?  

And ever since, my (Quinoa) Stuffed Peppers have been meatless.  

Filling for Quinoa Stuffed Peppers

 

Quinoa is a trendy food that isn’t new at all—it’s been around for over 3000 years.  Although it can be used similarly to rice, it isn’t a grain, it is actually a seed!  According to Wikipedia, quinoa is a good gluten-free source of dietary fiber, phosphorous, magnesium and iron, and contains some calcium.  One of its most interesting traits is the fact that it is actually a complete protein.  

Quinoa Stuffed Peppers combine healthy red peppers with nutritious quinoa, savory tomato sauce and herbs for a tasty vegan entree. You won't miss the meat!

Making Quinoa Stuffed Peppers

Now one of the challenges in vegetarian cooking can be getting enough protein because most grains and vegetables do not contain the full complement of amino acids needed to make a complete protein.  That is why you see beans served with rice, or peanut butter with bread.  Quinoa is a delightful exception to this!  

Quinoa Stuffed Peppers combine healthy red peppers with nutritious quinoa, savory tomato sauce and herbs for a tasty vegan entree. You won't miss the meat!

Quinoa Stuffed Peppers Closeup

Even though completing the protein wasn’t an issue, I decided to add some pine nuts as a flavor boost–feel free to omit or substitute a less expensive nut if you are watching your budget.   

Quinoa Stuffed Peppers combine healthy red peppers with nutritious quinoa, savory tomato sauce and herbs for a tasty vegan entree. You won't miss the meat!

Quinoa Stuffed Peppers Served

The first time I made Quinoa Stuffed Peppers, it was on a hot summer day.  I put a roaster out on the patio to cook them and the kids looked at me like I was crazy.  In the end, however, everyone came around, and the dish scored four thumbs up!  

Quinoa Stuffed Peppers
Serves 4
Quinoa Stuffed Peppers combine healthy red peppers with nutritious quinoa, savory tomato sauce and herbs for a tasty vegan entree. You won't miss the meat!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
472 calories
68 g
7 g
17 g
16 g
2 g
562 g
1292 g
27 g
0 g
10 g
Nutrition Facts
Serving Size
562g
Servings
4
Amount Per Serving
Calories 472
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 7mg
2%
Sodium 1292mg
54%
Total Carbohydrates 68g
23%
Dietary Fiber 13g
54%
Sugars 27g
Protein 16g
Vitamin A
138%
Vitamin C
382%
Calcium
12%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 cup quinoa
  2. • 1 1/2 cup water
  3. • 1 Tablespoon oil
  4. • 1 medium onion, chopped
  5. • 2 garlic cloves, chopped coarsely
  6. • 1/4 cup chopped celery (you can include leaves)
  7. • 2 Tablespoons dried dill
  8. • ¼ cup chopped parsley
  9. • 1/4 cup pine nuts
  10. • 1 teaspoon salt
  11. • 1 jar tomato paste
  12. • 4 large peppers (or 5-6 smaller peppers), stem and cores removed
  13. • Pasta sauce, for serving (I buy a 24 oz jar but usually have leftovers)
Instructions
  1. Place the quinoa and water in a large saucepan, bring to a boil and cook until water is absorbed and quinoa is tender (or cook according to your package directions).
  2. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over medium heat. Sauté onions and celery until onions are translucent.
  3. Combine onion & celery mixture, cooked quinoa, chopped garlic, herbs and tomato paste.  Stuff peppers and place in baking dish.
  4. Cover and bake until peppers are tender and filling is heated through, about 45-60 minutes. Warm the pasta sauce for topping the peppers and serve on the side.
Notes
  1. If you want to add meat, reduce the amount of quinoa, and substitute some browned and drained ground meat (of your choice).
beta
calories
472
fat
17g
protein
16g
carbs
68g
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Art of Natural Living http://artofnaturalliving.com/
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20 thoughts on “Quinoa Stuffed Peppers

  1. David

    This sounds incredible m Inger – we started eating quinoa 15 years ago when it was hard to find. Now it is readily available and that is a great thing!

    1. Inger

      I think it can be a dish that’s easy to forget about–I usually think of peppers as an add-in. Unless I have a lot of peppers!

  2. Lily

    Can you please explain what you mean by “Large jar of Pasta sauce”, and what one is supposed to do with it? Your instructions didn’t cover this.

    1. Inger

      Hi Lily–good catch. I serve the pasta sauce on the side and let people top their own peppers with whatever amount they want. I think the one I buy comes in a 24 oz jar, but I always have leftovers. I have updated the instructions to reflect this. Thanks for writing.

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