Stuffed peppers are a nice comfort food that I like to make for a Sunday night dinner typically using ground turkey breast and brown rice, but there are alternatives, and here is a great alternative featuring quinoa. What makes a better stuffed pepper recipe? A quinoa stuffed pepper recipe.
Quinoa Stuffed Pepper Ingredients
– 4 Bell Peppers
– 1 tbsp Olive Oil
– 1/2 cup Cooked Quinoa
– 1 cup Mushrooms, sliced
– 1/2 Red Onion, chopped
– 1 cup Carrots, grated
– 1 cup Baby Spinach
– 1/2 tsp Ground Cinnamon
– 1/4 tsp Ground Cumin
– Salt and Pepper to taste
Preheat oven to 350 F.
Cut the top of the peppers and discard membrane and seeds. Reserve top for later use.
In a large skillet, heat oil over medium-high heat.
Add onion and mushrooms. Cook for 4 to 5 minutes, stirring occasionally.
Add carrots, spinach and parsley.
Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine.
Add salt, pepper and cook 1 to 2 minutes more.
Set aside to let filling cool until warm.
Divide quinoa mixture evenly among the 4 bell peppers.
Top each pepper with its reserved top then arranges them upright in a baking dish.
Cover with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.