Wednesday, November 13, 2013

Quinoa and Parmesan Stuffed Peppers

I love stuffed peppers.  There's so many different combinations and flavors!  This one is simple, light, and delicious.  Serve it with a green salad and some crusty bread and you've got yourself an amazing meal.

Quinoa and Parmesan Stuffed Peppers
(adapted from The New York Times)
Printable Recipe
Serves 4

4 medium-sized yellow bell peppers
2 tablespoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
2 tablespoon dried parsley
1 1/2 cups cooked quinoa
1/2 cup Parmesan cheese, grated
salt and pepper
1 1/2 cups marinara sauce, divided

1) Cut a thin slice from the stem end of each bell pepper to remove top.  Remove seeds and membranes; rinse peppers.  In 4-quart pot, add just enough water to cover peppers. Heat water to boiling and add peppers. Cook about 5 minutes until peppers are tender; drain.
2) Meanwhile, heat the olive oil over medium heat in a large skillet and add the onion.  Cook until onion is translucent and add garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
3) Place 1/2 cup marinara sauce in a baking dish large enough to accommodate all of the peppers. One at a time, place a pepper in the baking dish and fill with the quinoa mixture.  Cover the baking dish with foil or a lid and bake the peppers for 20 minutes and 350 degrees. 
4) Meanwhile, reheat the remaining tomato sauce.  Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.  Enjoy!

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