If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
HelloFresh
Veggie Quinoa-Stuffed Peppers

Veggie Quinoa-Stuffed Peppers

with Sun-Dried Tomatoes and Zucchini

Veggie
3.4 / 4 Rating
Rate this recipe
Download the recipe
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:Sulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

½ cup

White Quinoa

190 g

Red Bell Pepper

190 g

Yellow Bell Pepper

50 g

Shallot

6 g

Garlic

28 g

Sun-Dried Tomatoes

(ContainsSulphites/Sulfite)

227 g

Zucchini

10 g

Parsley

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

½ tbsp

Herbes de Provence

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 Values
Calories637 kcal
Fat34 g
Saturated Fat3 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber10 g
Protein23 g
Cholesterol18 mg
Sodium684 mg
Utensils
Utensils
Small pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Small Bowl
Whisk
InstructionsPDF
Instructions
1

Preheat the broiler to high (to broil the peppers). Depending on the size of your peppers, you may have extra filling leftover. Serve on the side or toss in a salad tomorrow!

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 the sun-dried tomatoes. Add the quinoa, sun-dried tomatoes and 1/2 tbsp Herbes de Provence (dbl for 4 ppl) to the small pot with the boiling water. Reduce heat to medium-low. Cover and cook, until quinoa is tender and all the liquid has been absorbed, 15-18 min.

2

Meanwhile, cut the bell peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). On a baking sheet, place the peppers cut-side down and coat each pepper half with 1/2 tsp oil. Season with salt and pepper. Broil in the centre of the oven, until slightly tender, 8-10 min.

3

Meanwhile, peel, then mince or grate the garlic. Cut the zucchini into 1/2-inch cubes. Cut the bocconcini into 1/4-inch cubes. Peel, then finely chop the shallot(s) into 1/4-inch pieces. Finely chop the parsley.

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 the zucchini. Cook, stirring occasionally, until the zucchini is tender, 3 min. Reduce the heat to medium. Add the shallots and garlic. Cook, stirring occasionally, until the shallot softens, 3-4 min.

5

When the quinoa is done cooking, add the quinoa mixture, bocconcini and half the parsley into the pan with the zucchini. Stir until any remaining liquid is absorbed, 1-2 min. Season with salt and pepper. Divide quinoa mixture between pepper halves. In a small bowl, whisk together 1 tsp sugar (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

6

Divide the spring mix between plates and drizzle over as much dressing as you like. Serve with the stuffed peppers and sprinkle over the remaining parsley.