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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.
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Stuffed Peppers with Quinoa & Spinach
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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/
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 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
as needed
Salt
Freshly Ground Black Pepper
as needed
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
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Stuffed Peppers with Quinoa & Spinach
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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 (as needed), and Freshly Ground Black Pepper (as needed).
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 (as needed), and Freshly Ground Black Pepper (as needed).
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
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American
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Side Dish
Vegetables
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