"Moni that was sooooooooooooo good!" That is what I heard non-stop after making these. What can I say...It is the truth! Not only does this vibrant dish taste amazing, it is so good for you too. By now, quinoa should be a staple in your pantry. But if it is not, you will love it when you try it. You can add any veggies you have, but I love how mine turned out. I made some with cheese and some with not. I love how I finished it off though...by pouring marinara sauce all over it. It is so good and they do hold up great the next day too. Enjoy! Also try all my other Quinoa Recipes.
4 Stuffed Peppers
- 3/4 cups uncooked quinoa
- 4 large red or yellow bell peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 ounces cremini or button mushrooms, sliced (about 1 cup)
- 2 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 medium zucchini, halved lengthwise and thinly sliced crosswise
- 14 ounces diced tomatoes, drained
- 1 tablespoon fresh oregano, chopped, or 1 tsp dried
- 1 tablespoon fresh basil, or 1 tsp dried
- 1/4 teaspoon salt
- 1/4 teaspoon black ground pepper
- 2 cups marinara sauce, (low-soduim, low-sugar, and all-natural), for serving
- cheese for topping, cheddar or parm, optional
- breadcrumbs, optional
- In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.
- Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.
- In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.
- Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, basil, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.
- Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Add cheese (if using) now. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.
- Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.