Quinoa Stuffed Peppers
Ingredients
- 1/3 cup quinoa, rinsed
- 3 tbsp olive oil, divided
- 1/2 cup grated carrot
- 2 cups white or cremini mushrooms, coarsely chopped
- 1 cup kale, ribs removed, finely chopped
- 3 cloves garlic, minced
- 4 green onions, sliced
- 1 large Roma tomato, diced
- 13 oz can black beans, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 20 Kalamata olives, pitted and chopped
- 2 tbsp dried oregano
- 1/2 cup mozzarella and cheddar cheese, grated and mixed together
- 4 large bell peppers, cored and sliced in half lengthwise
- salt and pepper
Instructions
Quinoa
- Add quinoa to water and bring to a boil (1:2 ratio, 2/3 cup water). Reduce heat to a simmer and cook, covered, for 15 minutes. Fluff with a fork and leave to steam with lid on for an additional 5 minutes.
- Uncover, transfer to a bowl, and let cool.
Filling
- Preheat oven to 375F.
- In a large frying pan, over medium heat, add 2 tbsp olive oil. Toss in carrots and cook for two minutes then add mushrooms, kale, and garlic.
- Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- Mix in green onions, tomato and black beans. Cook 1-2 minutes. Taste and season with salt and pepper as needed.
- Add cooked quinoa, feta and Parmesan cheese, olives and oregano. Stir and transfer to a bowl to cool.
Pepper halves
- Drizzle remaining olive oil over pepper halves, turning to coat and season with salt and pepper. Place on large rimmed sheet pan.
- Stuff peppers with filling, it's ok to pack it in.
- Bake for 20 minutes. Remove and sprinkle tops with cheese mixture.
- Return to oven and cook another 15-20 minutes until peppers are tender and cheese bubbling. Serve.
Notes
Tip: The filling can also be used to make vegetarian enchiladas. Omit feta cheese, reduce oregano to 2 tsp and add 1 tbsp chili powder. Bake with enchilada sauce, top with grated cheese and serve with salsa.