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Home/Recipes/Roasted Bell Peppers Stuffed with Quinoa

Roasted Bell Peppers Stuffed with Quinoa

Serves 6
Time 1 hr 30 min
There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. Watch our how-to video.
Special Diets:
Dairy-Free
Gluten-Free
Vegan
Vegetarian
High-Fiber
Wheat-Free
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for oiling the pan
  • 1 red onion, chopped
  • 1/2 pound sliced mushrooms
  • 1 cup chopped carrots
  • 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 pound baby spinach
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1 cup uncooked quinoa, rinsed and cooked according to package directions
  • 1/4 teaspoon fine sea salt
  • 1/2 cup roasted cashews
  • 1/4 teaspoon ground black pepper
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Method

Heat oil in a large skillet over medium high heat.

Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.

Add mushrooms and cook until softened, 4 to 5 minutes more.

Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).

Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.

Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan; set aside.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper.

Top each pepper with its reserved top then arrange them upright in prepared pan.

Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Nutritional Info:
Per serving: 1 pepper, 260 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 150mg sodium, 36g carbohydrates (7g dietary fiber, 6g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for oiling the pan
  • 1 red onion, chopped
  • 1/2 pound sliced mushrooms
  • 1 cup chopped carrots
  • 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 pound baby spinach
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1 cup uncooked quinoa, rinsed and cooked according to package directions
  • 1/4 teaspoon fine sea salt
  • 1/2 cup roasted cashews
  • 1/4 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.