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CookPal AI
Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Cost $12, save $10

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Grains

    • 1 cup quinoa, rinsed and drained
    • 💧 2 cups water

  • Oils & Seasonings

    • 2 tablespoons olive oil
    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste

  • Vegetables

    • 🧅 1 small onion, diced
    • 🧄 2 cloves garlic, minced
    • 1 zucchini, diced
    • 1 small eggplant, diced
    • 🍅 1 tomato, diced
    • 6 bell peppers, tops cut off and seeded

  • Sauces and Toppings

    • 1 cup tomato sauce
    • 🧀 1 cup shredded mozzarella cheese, or more to taste

STEPS

1

Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.

2

Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.

3

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes.

4

Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.

5

Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.

6

Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes.

7

Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

NUTRIENTS

Per 1 serving

🔥

251

Calories

  • 11
    Protein
  • 32
    Carbs
  • 10
    Fats

💡 You can substitute zucchini and eggplant with other vegetables like mushrooms or carrots.For a vegan version, try replacing mozzarella with a plant-based cheese or nutritional yeast.If you like spicy food, add some red chili flakes or chopped jalapeños to the vegetable mixture.Serve with a side salad for a complete meal.Leftovers can be stored in an airtight container in the fridge for up to 3 days.