Stuffed peppers are great if you are cooking for one – feel free to multiply this recipe as needed to accommodate more people. If you are looking for another twist on stuffed peppers, check out my previous recipe for a Stuffed Red Bell Pepper with Turkey. Here are three tips when preparing this dish:
- Use the bottom of the pepper as a “bowl” for the quinoa and veggies and keep the top to rest the bowl on in a baking dish to prevent it from tipping over and spilling.
- You can cook the quinoa ahead of time and use any leftovers in this dish.
- You can prep the pesto ahead of time and use the leftovers in this dish.
Veggie and Quinoa Stuffed Bell Pepper
Ingredients / Nutrition Information:
(I only used about 1 fourth of the pesto – you can freeze the rest for later)
- Heat oven to 350
- Roughly chop the mushrooms, then saute them over medium heat with a little olive oil, salt, pepper
- Once the mushrooms begin to brown, add the baby spinach and stir everything together until spinach wilts
- In a sauce pan, put the cooked quinoa over low heat and stir in the pesto evenly
- Add the spinach and mushrooms to the quinoa mixture and still everything together
- Prep the bell pepper – slicing off the top and cleaning out the seeds. Remove the stem from the top and place in a baking dish.
- Scoop the veggie / quinoa mixture into the bell pepper until full
- Place the filled bell pepper on top of the bell pepper top in the baking dish – balance it so it won’t tip over
- Sprinkle a tablespoon of goat cheese crumbles on top of the stuffed pepper
- Put in the oven and cook for about 20 minutes, until the goat cheese starts to brown
- Serve and enjoy!
- If you want and if you have extra “stuffing left” when you finish everything in the stuffed pepper “bowl” you can re-fill with seconds! Or you can slice up the pepper and eat it.
Questions for you: Do you like stuffed peppers? What do you stuff them with?