- 2 cups chicken or vegetable stock
- 1 cup quinoa, rinsed and drained
- 2 bell peppers, halved and seeded
- 1 teaspoon olive oil plus additional for drizzling
- 1 onion, chopped
- 1 zucchini, chopped
- 2 tablespoons minced garlic
- 1 tablespoon dried Italian seasoning
- 1/2 cup fresh parsley, chopped
- 1 cup crumbled goat cheese
- Preheat oven to 450 F.
- Cook quinoa with stock according to box.
- Meanwhile, sprinkle bell peppers with salt and pepper. Place on baking sheet and roast cut side down until skin begins to char, about 20 minutes. Remove from oven and reduce oven temperature to 375 degrees Fahrenheit.
- While bell peppers roast, heat oil in a skillet over medium heat. Add onion, zucchini, garlic and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10–12 minutes. Add reserved quinoa. Sprinkle with parsley and stir to combine.
- Turn bell peppers cut side up and fill halves evenly with quinoa mixture. Drizzle with oil as desired. Heat in the oven until warmed through. Served topped with cheese.
Why is it that stuffed foods are so much more fun to eat? Whatever the reason, you’ll be adding these quinoa-stuffed peppers to your “favorites” list. Veggie-friendly and made with roasted peppers and protein-packed quinoa, these peppers are a win all around.
This recipe is easy to make and comes together quickly. You’ll be whipping up different parts of the dish at the same time, but never fear, it’s all quite simple. And the end result will be worth it!
Start by getting the oven toasty while you prepare the quinoa. Don’t forget to rinse and drain the quinoa, as it can change the finished product’s flavor. Add to a saucepan and combine with stock; use vegetable stock if you’re keeping this vegetarian.
Bring to a boil, then reduce heat, cover and cook for 15 minutes. After the time’s up, remove the pan from heat and keep covered for another five minutes. Then fluff the quinoa with a fork — doesn’t that look good? — and set aside.
While your quinoa’s cooking, resting and doing what quinoa does, get those peppers ready. Sprinkle the halves with sea salt and pepper. Once the oven’s hot enough, place the peppers on a baking sheet and roast ‘em; be sure that the cut side is facedown.
Keep them in the oven until the skin gets that lovely charred look, about 20 minutes or so. Grab the baking pan from the oven, but don’t turn it off just yet; we’ll be back. Instead, lower the heat to 375 degrees and turn your peppers over so they’re ready to be stuffed later.
Time to switch! While the peppers are cooking, heat benefit-rich olive oil in a skillet over medium heat and throw in your chopped and highly nutritious onions, zucchini, garlic and Italian seasoning, then season with salt and pepper. This is also the point where family members will begin sticking their heads in the doorway to investigate the sweet smells coming out of the kitchen.
Cook the veggies until they start softening up, about 10 to 12 minutes. Now’s the time to add in that quinoa you set aside. Sprinkle with fresh parsley and mix it all up.
Now is the moment you’ve been waiting for: Scoop the quinoa mixture evenly into the bell pepper halves and drizzle with a little oil. Pop them back into the waiting oven until they’re warmed through, and then sprinkle the crumbled goat cheese atop each half. If you’re not a fan of goat cheese, try a melty cheese like mozzarella and warm in the oven until the cheese bubbles on the peppers.
That wasn’t so hard, was it? I love how fancy this dinner looks without a ton of effort — and how I always have these basic ingredients on hand. Serve with a side salad and enjoy.
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