I made these stuffed
peppers for my husband and I one night, and my daughter stopped by. When she walked in, she told me how good it smelled and asked me what I was cooking. She ended up staying for dinner that night. later, she asked for my recipe and now she makes these all the time for herself.
This is a terrific recipe when you want to go meatless, but want something warm and tasty. If you haven't tried Quinoa, this is the perfect way to give it a try. This is an ancient grain that is high in protein, but gluten free (making it easy to digest). Since it is a source of complete protein and is high in iron and magnesium and also a source of calcium, it's a good food for vegetarians.
The great thing about this recipe, you don't have to use the same veggies that I did. Really, you could add anything to these. This is what we like and used.
1/2 cup Quinoa
1 cup vegetarian stock (I use Better Than Bouillon Vegetarian Bases, for this recipe, the chicken base)
3-4 bell peppers
1 can chopped tomatoes
1 medium zucchini, chopped
1 small yellow squash, chopped
1 small onion, chopped
3-4 mushrooms, chopped
1/3 cup Parmesan cheese
Preheat oven to 350 degrees.
1. Slice off the top of the bell peppers and clean the inside. Set aside.
2. Combine the Quinoa and broth in a pot. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Set aside to cool.
3. Saute onion in olive oil until they begin to soften. Add both squashes and mushrooms and saute until just beginning to soften. Don't overcook, they will cook through in the oven.
4. Fluff the Quinoa. Add the tomatoes. Add the sauteed vegetables. Stuff the bell peppers. Bake approximately 55-60 minutes. Remove from oven and sprinkle with the Parmesan cheese. Put back in oven for 3-4 minutes.