Quinoa stuffed peppers

by Kellebelle



I made these yesterday. Haven’t used quinoa much in cooking before but absolutely loved this dish!  

Quinoa is a fantastic wheat-free alternative to rice. It also packs a punch when it comes to protein!

A 100g serving of quinoa provides:

 368 calories

14g protein    6g fat     64g carbohydrate 7g fibre     

Anyways, the stuffed peppers were easy enough to make. About 25 mins prep time and then 50-60 mins in the oven. I made quite a few and then just froze the leftover peppers.

I didn’t follow any strict recipe and added bits as I went along but below is a rough guide as to how I made mine.

Ingredients

  • Large peppers (5)
  • 200g quinoa 
  • 6 chopped cherry tomatoes 
  • 1 chopped white onion
  • A cup of spinach 
  • 14 chopped button mushrooms
  • Handful of mint and parsley
  • 2 cloves of garlic
  • 2 tsp of tomatoe and chilli pesto 
  • 1 tsp of tumeric 
  • 1 tsp of cinnamon
  • Cheese to top
  • Black pepper and salt to tast

Method 

  • Preheat oven to 180 degrees.
  • For the filling: Fry the onions in oil for 3 minutes. Then add in the garlic, mushrooms, spinach and baby tomatoes. Add in the parsley and mint at the end.
  • Quinoa: Rinse before use. To cook quinoa, simply stir it into boiling water or broth, cover and simmer over low heat until done. The ratio is 1 cup of uncooked quinoa to 2 cups of liquid. It takes about 15 minutes. You can also get microwaveable quinoa too!
  • Cut the tops of the peppers and core out the insides, getting rid of any seeds. 
  • Combine the quinoa and veg mix, add black pepper and salt to taste. Pack the mixture into the peppers and top with some cheese. Place the top of the pepper on top (like a little hat!).
  • Wrap the peppers in tinfoil and bake on a baking tray in the oven for 50-60 mins until the peppers are soft and juicy.

Tip: Not all of my peppers would stand as they had uneven bottoms (doh!) – they were fine once I wrapped them in tinfoil though. If your peppers are really uneven you can always cut them lengthways. 




















This is one I froze that I am having for dinner today! So hungry as I write this…



 

Enjoy!

Kellebelle

x