My mom spent a lot of time roasting red peppers in the little broiler drawer under her stove in the basement. She’d turn them with her bare hands hunched down next to that hot flame. I enjoy them now more than I did back then, and I sure don’t ever remember yellow or orange peppers growing up. They were always plentiful in our garden but it was either green or red. No quinoa back then either!
Roasting makes all the difference with this recipe. It brings out the smoky sweet flavor of the peppers. Delicious for a hearty weeknight meal paired with a fresh green salad, or steamed veggies.
Quinoa Stuffed Roasted Red Peppers
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: GF Entree
Serves: 6 servings
Ingredients
6 red bell peppers (yellow or orange fine too)
Quinoa
- ¾ cup dry quinoa
- 1 small onion, chopped small
- 8 ounces of cremini mushrooms
- 1 tablespoon olive oil
- 2 cups coarsely chopped fresh spinach
- 1 cup water
- ¼ teaspoon salt
- ½ cup grated Pecorino Romano cheese or ⅓ cup nutritional yeast
- Black pepper
- 1-3 cups shredded mozzarella cheese (dairy or vegan)
Marinara Sauce
- You'll need about 3-4 cups of sauce.
Instructions
- Rinse the quinoa in a strainer and set aside.
- In a medium saucepan, saute the onions and mushrooms in olive oil until they begin to wilt.
- Add the quinoa and stir until well combined.
- Add the water and salt, give it a stir, cover, and let simmer on low heat for 20-25 minutes until all the water is absorbed and the quinoa is cooked.
- Add the spinach, cheese/yeast, and fresh ground pepper to taste. Stir until the spinach is wilted. Adjust your seasonings and add more salt if needed.
Roasted Peppers
- While the quinoa cooks roast the peppers. You can use your broiler, grill, or stovetop over an open flame. Here's a video for some instruction: https://www.youtube.com/watch?v=pG9AKx7awnM
- Slice the peppers in half and remove stems and seeds.
Marinara Sauce
- If you want to make your own, here is an easy-peasy quick recipe.
- In a medium saucepan, heat 1-2 tablespoons of olive oil with 1-2 cloves of crushed garlic, and a pinch of crushed red pepper. Cook on medium heat for a few minutes being careful not to burn the garlic. Add a 28-ounce can of crushed tomatoes, along with 2-3 teaspoons of dried herbs (basil, oregano, or marjoram,) or a large handful of fresh basil. Simmer for 20 minutes.
Assemble
- Preheat oven to 400°F.
- Add a couple of ladles of sauce to the bottom of a large baking dish.
- Stuff each pepper half with quinoa and transfer to the baking dish.
- Top with more marinara, then the shredded cheese.
- Bake uncovered for 20 minutes until hot and bubbly.
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