These vegetarian Quinoa Stuffed Peppers are made in a pizza style with tomato basil sauce and mozzarella cheese. The recipe is gluten free too!
Course Main Course
Cuisine Ecclectic, Vegetarian
Prep Time 8 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour18 minutesminutes
Servings 4
Calories 300kcal
Author Robin Gagnon
Ingredients
1cupgolden quinoa
1 ½cupschicken or vegetable broth
1large clove of garliccrushed & minced
¼teaspooncrushed red pepper flakes
1can diced fire roasted tomatoes15 oz.
¼cupgrated Parmesan cheese
¼cupchopped basil
2large red sweet peppers
4oz.mozzarella cheese
Marinara or other tomato sauce to top
Instructions
Put quinoa, broth, garlic, crushed red pepper & roasted tomatoes in sauce pan. Bring to boil, then reduce and simmer about 3o minutes (see pic for consistency you want).
Preheat oven to 375 degrees.
Mix in the Parmesan and chopped basil.
Cut the peppers lengthwise, and remove core & seeds.
Generously pack the pepper "boats" with quinoa stuffing.
Bake for 30 minutes.
Top each stuffed pepper with 1 oz. of mozzarella cheese. Bake 8-10 more minutes, until bubbly and lightly browned on edges.
Serve.
Notes
About 300 calories per serving, without adding sauce on top. I like adding a generous scoop of my homemade marina sauce, some extra chopped basil & Parmesan. If you have some less calorie conscious family members, who expect meat, top theirs with a few slices of pepperoni, over the mozzarella... pizza style.