Mediterranean Quinoa-Stuffed Bell Peppers
Savor the vibrant flavors of the Mediterranean with these quinoa-stuffed bell peppers. This wholesome one-dish meal features a delightful combination of protein-packed quinoa, fresh vegetables, and robust spices, all enveloped in tender bell peppers. Perfect for a vegetarian main course or a satisfying side dish, this recipe is not only nutritious but also customizable with your favorite herbs and spices. With the rich essence of sautéed onions, mushrooms, and a zesty salsa, every bite is bursting with flavor, making it an ideal dish for family gatherings or meal prepping for the week ahead.
4
Servings
200
Calories
11
Ingredients
Ingredients
quinoa
1 cup (rinsed)
water
2 cups (for cooking quinoa)
green peppers
4 large or 6 medium (tops cut off and seeds removed)
onion
1 medium (diced)
fresh mushrooms
1/2 lb (sliced)
butter
2 tablespoons (for sautéing)
diced tomatoes
1 (28 ounce) can (coarsely diced with juice reserved)
garlic cloves
2 (crushed)
Mexican salsa
1 (12 ounce) jar
dry sherry
2 tablespoons
shredded mozzarella cheese
to taste (for topping)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Rinse the quinoa under cold water and then cook it according to package instructions, typically using 2 cups of water for every 1 cup of quinoa.
3
While the quinoa cooks, prepare the bell peppers: Cut the tops off and remove the seeds, then steam them until they are tender yet firm, about 5–7 minutes.
4
In a large skillet over medium heat, melt the butter. Add the diced onion and sliced mushrooms, and sauté until the onion is translucent and the mushrooms are tender, about 5 minutes.
5
Stir in the diced tomatoes (reserving the liquid), crushed garlic, and Mexican salsa. Cook for an additional 10 minutes to blend the flavors.
6
Pour in the dry sherry and let the mixture simmer for another 10 minutes, stirring occasionally.
7
Once the quinoa is cooked, fold it into the sautéed vegetable mixture until well combined.
8
Arrange the steamed bell peppers in a baking dish and fill each pepper with the quinoa mixture, packing it gently.
9
If desired, thin the remaining filling with the reserved tomato juice and pour it around the peppers in the baking dish for added moisture.
10
Sprinkle shredded mozzarella cheese generously over each stuffed pepper.
11
Bake in the preheated oven for 30–35 minutes, or until the cheese is bubbly and golden.
Nutrition Information
5.5g
Fat
30g
Carbs
7g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Quinoa-Stuffed Bell Peppers?
They are a wholesome one-dish meal featuring a combination of protein-packed quinoa, fresh vegetables, and robust spices stuffed inside tender bell peppers.
Is this recipe suitable for vegetarians?
Yes, this recipe is a perfect vegetarian main course.
Is this dish gluten-free?
Yes, based on the ingredients provided like quinoa and fresh vegetables, this dish is naturally gluten-free.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the protein content of these stuffed peppers?
There are 7 grams of protein per serving.
How much fat is in this recipe?
This recipe contains 5.5 grams of fat per serving.
What is the carbohydrate count for this dish?
There are 30 grams of carbohydrates per serving.
Does this recipe provide fiber?
Yes, each serving provides 5 grams of dietary fiber.
What temperature should the oven be preheated to?
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
How much quinoa is required for this recipe?
You will need 1 cup of rinsed quinoa.
What is the correct water-to-quinoa ratio?
Use 2 cups of water for every 1 cup of quinoa.
How do I prepare the bell peppers?
Cut the tops off and remove the seeds, then steam them for 5-7 minutes until tender yet firm.
How many peppers can I use?
You can use 4 large or 6 medium green bell peppers.
What vegetables are in the filling?
The filling includes diced onion, sliced fresh mushrooms, diced tomatoes, and crushed garlic.
How long should I sauté the onion and mushrooms?
Sauté them in butter for about 5 minutes until the onion is translucent.
Should I keep the liquid from the canned tomatoes?
Yes, reserve the juice from the 28-ounce can of diced tomatoes to add moisture later.
What type of salsa should be used?
The recipe calls for one 12-ounce jar of Mexican salsa.
When do I add the dry sherry?
Add the dry sherry after the tomatoes and salsa have cooked for 10 minutes, then simmer for another 10 minutes.
How do I combine the quinoa and vegetables?
Once the quinoa is cooked, fold it into the sautéed vegetable mixture until well combined.
How do I pack the filling into the peppers?
Arrange the steamed peppers in a baking dish and fill each one, packing the mixture gently.
What can I do if the filling seems dry?
You can thin the remaining filling with the reserved tomato juice and pour it around the peppers in the baking dish.
What type of cheese is used for the topping?
Shredded mozzarella cheese is used to top the stuffed peppers.
How long do the stuffed peppers need to bake?
Bake them for 30 to 35 minutes in the preheated oven.
How do I know when the dish is ready?
The dish is ready when the mozzarella cheese is bubbly and golden.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I use this recipe for meal prepping?
Yes, it is an ideal dish for meal prepping for the week ahead.
Is this recipe customizable?
Yes, you can customize it with your favorite herbs and spices.
What type of mushrooms are recommended?
The recipe suggests 1/2 pound of sliced fresh mushrooms.
What kind of butter should I use?
The recipe uses 2 tablespoons of butter for sautéing the vegetables.
Can I use different colored peppers?
While the recipe specifies green peppers, you can easily substitute red, yellow, or orange peppers.