Saturday, April 14

Quinoa Stuffed Peppers

Carrying on with the theme of pre-planning meals, here's an easy recipe that utilizes left-over (or reserved!) pasta sauce and pre-cooked quinoa.  These stuffed peppers are easy to assemble, super healthy and freeze awesomely for quick lunches during the week!

Quinoa Stuffed Peppers
1 cup pasta sauce
1 cup cooked quinoa
1/3 cup crumbled feta
1/3 cup chopped green and/or red peppers
3 large green bell peppers, cut in half lengthwise and seeded
2 tbsp Italian breadcrumbs
2 tbsp grated parmesan cheese
1/2 cup water

Preheat oven to 400degrees.  Line a deep baking dish with tin-foil and set aside.  Line up the peppers, cut side up and ready to be stuffed.

In a large bowl, combine pasta sauce, quinoa, feta and chopped peppers.  Distribute evenly between the 6 halves.

In a little bowl, combine the breadcrumbs and parm; sprinkle on top of each of the peppers, pressing into the stuffing with your fingers.

Carefully add the water into the dish - this helps "steam" the peppers as they're cooking.  Shove into the oven and bake for about 25 minutes. 

This gives you softened peppers, but doesn't cook the crap out of them - they will still appear green!  I remember my mom making stuffed peppers and they would practically be grey b/c she cooked them for like a hundred hours!!  Anyways, if it's your preference, cook longer for softer pepper shells!

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