home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Veggie Quinoa-Stuffed Peppers

Veggie Quinoa-Stuffed Peppers

with Sun-Dried Tomatoes and Zucchini

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 392 ratings
Read more

Mmmmmm! Stuffed peppers are delectable and full of flavour. Filling them with wholesome quinoa makes a classic comfort food all the better for you.

Allergens:Milk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsMilk/Lait)

½ tbsp

Herbes de Provence

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

56 g

Spring Mix

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3012 kJ
Calories720 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate77 g
Sugar20 g
Dietary Fiber8 g
Protein11 g
Cholesterol40 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Small pot
Baking Sheet
Garlic Press
Large Non-Stick Pan
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1 COOK QUINOA
1 COOK QUINOA
1

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.

2 BROIL PEPPERS
2 BROIL PEPPERS
2

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.

3 PREP
3 PREP
3

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.

4 COOK VEGGIES
4 COOK VEGGIES
4

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.

5 ASSEMBLE PEPPERS
5 ASSEMBLE PEPPERS
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide spring mix between plates and drizzle over some dressing. Serve stuffed peppers alongside and sprinkle over remaining parsley.