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RECIPE
13 INGREDIENTS9 STEPS1HR 15MIN

Stuffed Peppers with Quinoa & Spinach

4.5
2 Ratings
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Whether served as a main dish or as a side, these beauties are delicious and satisfying. And the perfect offering for the vegetarians among us. Packed with whole grains and flavorful vegetables.

1HR 15MIN

Total Cooking Time

13

Ingredients
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1 can
(14.5 fl oz)
Vegetable Broth
1/3 cup
Quinoa , rinsed, drained
1/2 cup
Chopped Onions
about 2 ounces
2 cloves
Garlic , minced
2 cups
Sliced Mushrooms
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
1 can
(14.5 oz)
Diced Tomatoes , drained
4 cups
Fresh Baby Spinach
about 4.5 ounces
1 1/4 cups
Shredded Pepper Jack Cheese
Monterey Jack
3
Use red
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Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a medium saucepan, bring Vegetable Broth (1 can) to boiling. Add Quick Cooking Barley (1/3 cup) and Quinoa (1/3 cup) . Return to boiling; reduce heat to low. Cook, covered, about 12 minutes or until tender.
Step 3
Drain, reserving one-third cup cooking liquid; set aside.
Step 4
In a large skillet, cook Onions (1/2 cup) and Garlic (2 cloves) in hot Olive Oil (2 Tbsp) over medium heat for 2 minutes.
Step 5
Add Mushrooms (2 cups) , cook and stir for 4-5 minutes or until tender. Stir in Diced Tomatoes (1 can) , Fresh Baby Spinach (4 cups) , Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) .
Step 6
Add quinoa mixture and 1/2 cup of Pepper Jack Cheese (1 1/4 cups) stir to combine. Remove from heat.
Step 7
Cut Bell Peppers (3) in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper.
Step 8
Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a three-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Step 9
Bake covered for 30 minutes. Uncover; top stuffed peppers with remaining cheese. Bake uncovered about 10 more minutes or until peppers are crisp-tender and cheese is browned.

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