Ingredients: |
Ingredients: 6 bell peppers (yellow, red or orange)
3/4 cup quinoa, rinsed and drained
1 1/2 cups water
1 Tbsp. olive oil
1/2 c. finely chopped yellow onion
2 carrots, chopped into 1/4 in. pieces
2 celery stalks, cut into 1/4 inch pieces
1 cup chopped mushrooms
2 cloves garlic, minced
25 oz. marinara sauce
15 oz. can white beans (cannellini or other small white beans, rinsed and drained)
3 Tbsp. minced fresh parsley
Salt and pepper
1 1/4 cup grated mozzarella cheese (divided)
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Directions: |
Directions:Preheat oven to 375º T.
Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers, cut sides up, in a baking dish. (You may need two baking dishes to fit them all). Set aside.
Place the quinoa and water in a small saucepan. Bring to a boil and then reduce the heat to a low simmer. Cover and simmer until all of the liquid has been absorbed, about 15 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, carrot and celery and cook, stirring occasionally until the vegetables begin to soften, about 3 minutes. Add the garlic and cook, stirring for 30 seconds. Remove from heat.
Pour the marinara sauce into the skillet with the vegetables and stir to combine.
Add the beans, cooked quinoa, parsley and 3/4 cup of the mozzarella to the skillet and stir until evenly combined. season with salt and pepper to taste.
Scoop the filling into each of the bell pepper halves and top with the remaining mozzarella cheese..
Cover baking dish with foil and bake for 35 minutes, until the peppers have slightly softened and the filling is hot.
Uncover and bake for 5 minutes more until the cheese just begins to brown. Let stand for about 5 minutes before serving. |
Personal
Notes: |
Personal
Notes: Depending on the size of your peppers, you may have enough filling to fill one more pepper. Or just enjoy the leftover filling for lunch.
Make ahead options: Peppers can be made ahead, refrigerated and then baked when you are ready to eat. Already baked peppers also reheat well.
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This recipe for Quinoa Stuffed Peppers is from