Quinoa Stuffed Bell Peppers

Author:
Updated:
Original:
Quinoa Pepper.jpg
  • 6Servings

Ingredients

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 carrot, shredded
  • 2 celery stalks, finely diced
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup corn
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp seasoning salt
  • salt & pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup tomato sauce
  • 6 sweet peppers, any color
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Tex Mex blend cheese, shredded

Preparation

  1. Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside.
  2. Cook quinoa in a pot with the 2 cups of water until done. Set aside.
  3. In a large saucepan; mix carrot, celery, onion, garlic, peas, corn, and spices. Cook over medium heat until veggies are soft and mixture is heated through, about 10 minutes.
  4. Stir in cooked quinoa and tomato sauce.
  5. Cut tops off of peppers and place in prepared 9 X 13 pan.
  6. Sprinkle 1 Tbsp of the Parmesan cheese into the bottom of each pepper.
  7. Fill peppers with the quinoa mixture. Top with 1 Tbsp of the Tex Mex cheese.
  8. Bake at 350 for 35 - 45 minutes (until pepper is browned around the top and has softened).
  9. Serve hot.

Recipe from Jo and Sue’s blog