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Quinoa Stuffed Peppers
Quinoa Stuffed Peppers
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Quinoa-stuffed bell peppers baked to perfection, topped with melty mozzarella - a delicious and satisfying dish.
Ingredients:
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 small onion, diced
  • 1 zucchini, diced
  • 1 small eggplant, diced
  • 1 tomato, diced
  • 1 cup tomato sauce
  • salt and ground black pepper to taste
  • 6 bell peppers, tops cut off and seeded
  • 1 cup shredded mozzarella cheese, or more to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a deep baking dish by lining it with aluminum foil.
  • In a saucepan, combine quinoa and water. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes until quinoa is tender and water is absorbed.
  • In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and slightly translucent, around 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, about 3 to 5 minutes. Mix in tomato sauce, cover, and simmer until vegetables are soft, about 10 minutes.
  • Mix the quinoa into the vegetable mixture, add salt and pepper for seasoning. Stuff the bell peppers with the quinoa-vegetable mixture, then place them in a baking dish covered with aluminum foil.
  • Bake in the preheated oven for 18 minutes until the bell peppers are slightly tender. Remove the aluminum foil cover, sprinkle with mozzarella cheese, and bake for an additional 5 minutes until the cheese is bubbling and melted.

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