Quinoa Stuffed Peppers

Name: Quinoa Stuffed Peppers
Ingredients: 1/2 cups Quinoa; 1 cup Water; 2 whole Red Or Green Bell Peppers; 1 Tablespoon Olive Oil; 1/2 whole Red Or White Onion, Diced; 1 clove Garlic, Diced; 1/2 cups Shredded Carrots (optional); 1/2 cups Baby Spinach; 1/2 cups Sliced White Mushrooms; 3 whole Basil Leaves; Salt And Pepper, to taste; 1/2 cups Shredded Cheddar Cheese; 1 Tablespoon Bread Crumbs; 1 Tablespoon Parmesan Cheese

14 ingredients

3 steps

Ingredients

1/2 cups Quinoa
1 cup Water
2 whole Red Or Green Bell Peppers
1 Tablespoon Olive Oil
1/2 whole Red Or White Onion, Diced
1 clove Garlic, Diced
1/2 cups Shredded Carrots (optional)
1/2 cups Baby Spinach
1/2 cups Sliced White Mushrooms
3 whole Basil Leaves
Salt And Pepper, to taste
1/2 cups Shredded Cheddar Cheese
1 Tablespoon Bread Crumbs
1 Tablespoon Parmesan Cheese

Directions

1

Preheat oven to 350°F. Place quinoa and water into a small saucepan, bring to a boil, then reduce to simmer. Cover and let cook until all water is absorbed, about 20 minutes. Cut the tops off the peppers and remove the seeds and membranes.
2

Heat a frying pan or skillet on medium-high heat. Add the olive oil, and once hot, add the onion. Saute for 3 minutes or until translucent, then add the garlic, carrots, baby spinach, and mushrooms. Saute for another 5 minutes, or until vegetables are tender. Add basil, and salt and pepper to taste, then take off the heat and transfer vegetables to a bowl. Mix in the cooked quinoa and fold in the cheddar cheese.
3

Place peppers on a baking sheet or in a baking dish, and fill with the quinoa mixture. Sprinkle bread crumbs and Parmesan cheese over the top. Bake uncovered for 20-25 minutes, or until pepper is slightly charred. Serve warm or at room temperature.