Monday, October 27, 2014

Quinoa Stuffed Peppers

I have made this recipe twice in the last week or so because we like it so much! The original recipe is from Recipe Girl, but I made it a little different, by using Rotel instead of canned tomatoes. I also didn't add the spinach, but only because I didn't have it. I think spinach or kale would be really good and only make it healthier for you. I also didn't use Romano cheese. Instead I just used a shredded Italian mix that I had on hand.

Quinoa Stuffed Peppers 


1/2 cup quinoa
1 cup vegetable broth
1 teaspoon extra-virgin olive oil
2 garlic cloves, chopped
3/4 cup Rotel
1/4 teaspoon Kosher salt
freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese (I used a shredded Italian (Parm, Romano, etc mix)
2 tablespoons chopped fresh basil
1/4 cup shredded whole milk mozzarella cheese 
2 large peppers (any color will work)
4 tablespoons Rotel
2 teaspoons grated Pecorino Romano cheese (I used a shredded Italian mix)
1/4 cup shredded mozzarella cheese
1/3 cup vegetable broth


Preheat Oven to 350 degrees. 
Prepare the filling: Place quinoa in a small saucepan. Add the broth and bring to a boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Italian cheese mix, basil and mozzarella.
Halve the peppers lengthwise and remove the core and seeds. Place the peppers cut-side-up in a baking dish. Fill each pepper with filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Italian cheese mix and 1 tablespoon Mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil.
Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.


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