Peppers stuffed with Quinoa (wheat and gluten free).
I love vegetarian food, though I’m not actually a vegetarian. I love the colours, flavours and creativeness of it. One thing I enjoy cooking is Quinoa and I’m sharing a great little recipe for quinoa stuffed peppers.
But first, if you’ve not come across it before, Quinoa is a great little “grain-like” seed, high in nutrients, with a delicious taste. It’s versatile and easy to cook, with a nutty flavour and chewy, fluffy texture. It can be cooked like rice (boiled), rolled into flakes, or made into flour and used in baking. Particularly high in complete proteins (one of the few plants that is) so it is especially useful in a vegetarian, vegan or plant based diet. Why not try a quinoa curry , a zesty quinoa salad or a simple quinoa wrap? There are plenty of ideas for puffed quinoa recipes as well as recipes with quinoa flakes. You’re spoilt for choice!
Stuffed peppers are healthy and taste amazing, with plenty of options to vary the flavours. Popular options include cream cheese stuffed peppers and chicken stuffed peppers, but you can easily make up your own. I used mixed veggies from the freezer plus some mushrooms and cherry tomatoes to go with my quinoa, to make a vegetarian and gluten free stuffed pepper recipe.
These make a perfect lunch, served with salad and I wrap them up for packed lunches for my big girl. They can also be wrapped up and frozen for an exciting lunch option another week, or serve them up warm from the oven for dinner.
Why not serve with a simple salad such as this Greek salad
Quinoa Stuffed Peppers
Peppers stuffed with quinoa, vegetables and topped with cheese
Prep Time 30 minutes
Cook Time 20 minutes
-
2
peppers -
1/2
tbsp
olive oil -
100
g
quinoa -
200
ml
stock -
6
tbsp
mixed vegetables, fresh or frozen -
40
g
grated cheese
-
Cut the peppers in half through the stalk area and remove the seeds and stalk.
-
Drizzle with olive oil, roast in the oven for 10 minutes at 170 C fan.
-
Meanwhile cook the quinoa in a pan with the stock.
-
Mix the finely chopped vegetables into the quinoa, stir and leave to steam with the lid on.
-
Remove the peppers from the oven and leave to cool for 5 minutes, this allows the quinoa to finish cooking too.
-
Stuff the peppers with the quinoa, press it down into each pepper, then top with the grated cheese.
-
Bake in the oven until the cheese is melted (10-15 minutes).
-
Serve straight away or cool and keep for lunches.
These freeze well, wrap them in clingfilm or foil and pop in a freezable box.
Want to see a cute photo? I used to find stuffed peppers were a fabulous weaning meal for my little ones, when they were that little! Now as older children I find they also make a winning family meal. Plus you can make them in the slow cooker, here is a recipe for slow cooker stuffed peppers.
