Bell Peppers Stuffed with Quinoa

Stuffed Bell Peppers are a natural Gluten Free Vegan food.  Traditionally, peppers are stuffed with rice — but this recipe is Quinoa Stuffed Peppers with Pesto.  Sounds like a wonderful combination!

The article that I found was on the Washington Post Online.  Author, Elaine Gordon writes about the different nutritional properties and benefits of peppers and quinoa:

With their vibrant color and unusual shape, stuffed peppers can provide a stunning presentation for your main course. This recipe is completely gluten-free and vegan, with protein-rich quinoa and a vegan pesto sauce drizzled on top for a flavor boost. Regular pesto is delicious but is high in calories and contains cholesterol. This sauce contains heart-healthy fats from walnuts and has zero cholesterol and much lower saturated fat than a classic pesto recipe. Extra pesto can be frozen for later use …

The recipe for this wonderful dish is on her Eating by Elaine website, and is included as our featured recipe today.

Picture courtesy of Eating by Elaine

Bell Peppers Stuffed with Quinoa

Recipe Type: Entree or Main Dish
Author: Elaine Gordon on Eating by Elaine
Serves: 3
Ingredients
  • 1 yellow bell peppers
  • 1 red bell pepper
  • 1 orange bell pepper
  • 2 cups low sodium broth
  • 1 cup quinoa, rinsed
  • ½ cup shallot, diced
  • ¼ cup sweet onion, diced
  • 3 green onions, chopped
  • ½ cup zucchini, diced
  • 1 tsp fresh black pepper
  • 1 tsp garlic powder
  • 1 tbsp extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees
  2. While the oven is warming, cut off the top stem side of the bell peppers and remove seeds, set top aside
  3. Sauté shallots and sweet onions in oil on medium heat
  4. Add quinoa and stir until lightly toasted
  5. Add chicken broth and bring to boil for 5 minutes
  6. Add green onions and zucchini
  7. Dice up the top of the bell peppers that surrounded the stem
  8. Add the extra, diced bell pepper to the quinoa
  9. Simmer on low to medium heat for an additional 15 minutes until all liquid is absorbed
  10. Stir in garlic and black pepper seasoning
  11. Spoon the quinoa into the bell peppers until full
  12. Lightly spray baking sheet with extra virgin olive oil cooking spray
  13. Place stuffed bell peppers on baking sheet and cook for 15-20 minutes
  14. Remove from oven and drizzle with pesto sauce
  15. Serve warm and enjoy!

 

Elaine tops her stuffed peppers with Pesto sauce after they have been removed from the oven.  For her Pesto recipe, check out her blog post.

I’ll bet that adding some vegan cheese to the top would also taste wonderful on these stuffed peppers.  For the meat eaters, add a bit of cooked sausage to their stuffed pepper (would do that for my husband).

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