Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
Stuffed Peppers with Quinoa & Spinach

13 INGREDIENTS • 9 STEPS • 1HR 15MINS

Stuffed Peppers with Quinoa & Spinach

Recipe
4.7
3 ratings
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.
Love This Recipe?
Add to plan
logo
Stuffed Peppers with Quinoa & Spinach
Save
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.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
1HR 15MINS
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
6
us / metric
Vegetable Broth
1 can
(14.5 fl oz)
Vegetable Broth
Quick Cooking Barley
1/3 cup
Quick Cooking Barley
Quinoa
1/3 cup
Quinoa, rinsed, drained
Olive Oil
2 Tbsp
Olive Oil
Onion
1/2 cup
Chopped Onion
about 2 ounces
Garlic
2 cloves
Garlic, minced
Mushroom
2 cups
Sliced Mushrooms
Salt
1/2 tsp
Salt
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Diced Tomatoes
1 can
(14.5 oz)
Diced Tomatoes, drained
Fresh Baby Spinach
4 cups
Fresh Baby Spinach
about 4.5 ounces
Pepper Jack Cheese
1 1/4 cups
Shredded Pepper Jack Cheese
or Monterey Jack
Bell Pepper
3
Large Bell Peppers
or Use red
Nutrition Per Serving
VIEW ALL
Calories
254
Fat
12.9 g
Protein
10.1 g
Carbs
23.6 g
Love This Recipe?
Add to plan
logo
Stuffed Peppers with Quinoa & Spinach
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

To make a gluten-free version: Omit the barley and double the amount of quinoa. Cook as directed.
Cooking InstructionsHide images
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 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 3 Drain, reserving one-third cup cooking liquid; set aside.
step 4
In a large skillet, cook Onion (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 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 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 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 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.
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.
Tags
American
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Side Dish
Vegetables
0 Saved
top