I saw a similar recipe to this a few months back on Pinterest, and it looked so good! The recipe I saw used rice and veggies as the stuffing (which I'm sure is just as good). I hadn't gotten around to trying it until a couple weeks ago and let me tell y'all, bell peppers have never tasted so good! This is an awesome gluten-free dish also, and really healthy too!
I like to use red, orange or yellow peppers because of their natural sweetness, but feel free to use green if you like. You can also flavor it up to whatever you're feeling that day; add fresh basil and parsley for Italian with chunks of mozzarella or for a Mediterranean twist add parsley, lemon and feta. You can add whatever veggies you like best, I made the roasted veggie quinoa posted on our blog, and added some mushrooms and spinach with crumbled feta, SO good! However you make it, you'll love it...trust me! Try it out at your next get together.
Ingredients
- 2 large red bell peppers cut lengthways
- Roasted veggie quinoa
- 1/2 cup tomato sauce
- Shredded cheese blend to top peppers
- 1 cup sliced mushrooms sauteed (optional)
- 2 cups fresh chopped spinach sauteed and drained (Optional)
- 1/3 cup crumbled feta cheese (Optional)
Directions
- Preheat oven to 350.
- Make roasted veggie quinoa according the directions, add sauteed mushrooms and spinach (optional). Cool for 10-15 minutes and then add crumbled feta.
- Stuff bell peppers with about 1/2 cup quinoa mixture.
- In a 2-3 inch deep tray (pyrex lasagna trays are ideal), pour tomato sauce on the bottom and place bell peppers (cut side up) on top of the sauce, cover lightly with foil and bake for 50 minutes.
- Remove foil and sprinkle with desired amount of shredded cheese, and place back in the over for additional 10 minutes or until cheese in golden and bubbly.
- Allow peppers to cool for 10 minutes before serving.
Serving size- Serves 4
Serving suggestions- To make this dish really flavorful, use pasta sauce for Mediterranean or Italian stuffed peppers, or enchilada sauce for Mexican stuffed peppers.
I like to use red, orange or yellow peppers because of their natural sweetness, but feel free to use green if you like. You can also flavor it up to whatever you're feeling that day; add fresh basil and parsley for Italian with chunks of mozzarella or for a Mediterranean twist add parsley, lemon and feta. You can add whatever veggies you like best, I made the roasted veggie quinoa posted on our blog, and added some mushrooms and spinach with crumbled feta, SO good! However you make it, you'll love it...trust me! Try it out at your next get together.
Ingredients
- 2 large red bell peppers cut lengthways
- Roasted veggie quinoa
- 1/2 cup tomato sauce
- Shredded cheese blend to top peppers
- 1 cup sliced mushrooms sauteed (optional)
- 2 cups fresh chopped spinach sauteed and drained (Optional)
- 1/3 cup crumbled feta cheese (Optional)
Directions
- Preheat oven to 350.
- Make roasted veggie quinoa according the directions, add sauteed mushrooms and spinach (optional). Cool for 10-15 minutes and then add crumbled feta.
- Stuff bell peppers with about 1/2 cup quinoa mixture.
- In a 2-3 inch deep tray (pyrex lasagna trays are ideal), pour tomato sauce on the bottom and place bell peppers (cut side up) on top of the sauce, cover lightly with foil and bake for 50 minutes.
- Remove foil and sprinkle with desired amount of shredded cheese, and place back in the over for additional 10 minutes or until cheese in golden and bubbly.
- Allow peppers to cool for 10 minutes before serving.
Serving size- Serves 4
Serving suggestions- To make this dish really flavorful, use pasta sauce for Mediterranean or Italian stuffed peppers, or enchilada sauce for Mexican stuffed peppers.
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