Quinoa Stuffed Peppers
These vegetarian Quinoa Stuffed Peppers are made in a pizza style with tomato basil sauce and mozzarella cheese. The recipe is gluten free too!
Servings 4
Calories 300kcal
Ingredients
- 1 cup golden quinoa
- 1 ½ cups chicken or vegetable broth
- 1 large clove of garlic crushed & minced
- ¼ teaspoon crushed red pepper flakes
- 1 can diced fire roasted tomatoes 15 oz.
- ¼ cup grated Parmesan cheese
- ¼ cup chopped basil
- 2 large red sweet peppers
- 4 oz. 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.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 15g | Fat: 8g | Fiber: 12g