Veggie Quinoa-Stuffed Peppers
with Sun-Dried Tomatoes and Zucchini
Mmmmmm! Stuffed peppers are delectable and full of flavour. Filling them with wholesome quinoa makes a classic comfort food all the better for you.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
White Quinoa
380 g
Sweet Bell Pepper
50 g
Shallot
6 g
Garlic
28 g
Sun-Dried Tomatoes
227 g
Zucchini
10 g
Parsley
100 g
Bocconcini Cheese
(Contains Milk)
½ tbsp
Herbes de Provence
(Contains Sulphites)
1 unit
Vegetable Broth Concentrate
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
56 g
Spring Mix
Not included in your delivery
1 tsp
Sugar*
3 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the broiler to high (to broil peppers). Start prepping when the oven comes up to temperature! Depending on the size of your peppers, you may have extra filling leftover. Serve on the side or toss in a salad the next day!
Wash and dry all produce.* In a small pot, add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Meanwhile, finely chop sun-dried tomatoes. To boiling water, add quinoa, sun-dried tomatoes and 1/2 tbsp Herbes de Provence (dbl for 4 ppl). Reduce heat to medium-low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min.
Meanwhile, cut bell peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). On a baking sheet, place peppers cut-side down and coat each pepper half with 1/2 tsp oil. Season with salt and pepper. Broil in middle of oven, until tender-crisp, 8-10 min.
Meanwhile, peel, then mince or grate garlic. Cut zucchini into 1/2-inch pieces. Cut bocconcini into 1/4-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Finely chop parsley.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until zucchini is tender, 3 min. Reduce the heat to medium. Add shallots and garlic. Cook, stirring occasionally, until shallot softens, 3-4 min.
When quinoa is tender, to the pan with zucchini, add quinoa mixture, bocconcini and half the parsley. Cook, stirring often, until liquid is absorbed, 1-2 min. Season with salt and pepper. Divide zucchini mixture between pepper halves. In a small bowl, whisk together 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Divide spring mix between plates and drizzle over some dressing. Serve stuffed peppers alongside and sprinkle over remaining parsley.
