Vegetarian Spicy Red Quinoa Stuffed Peppers.
Meatless Monday! Every Monday, I try to serve my family a completely vegetarian dinner. This was a huge hit, even with my kids! The spice combination really kicked up the flavor. Super easy, can definitely prepare in advance and just pop in the oven to reheat. Enjoy!
1 -14 oz can of Vegetable Broth (I used organic Pacific brand)
1/4 c of water
2 bay leaves
1 c of red quinoa, completely rinsed
5 peppers, cut in half, remove seeds/membrane
4 carrots, chopped into smaller pieces
1/2 of a medium sized yellow onion, diced
1 clove of garlic, chopped
Olive oil for drizzling in the pan
2 tbl of slivered almonds, pine nuts, sunflower seeds or whatever smaller nut you prefer.
1 tsp of oregano
1 tsp of smoked paprika
1/2 tsp Italian seasonings
1/8 tsp cayenne
Salt and pepper to taste
Fill a large Dutch oven with water (and a few pinches of salt). Bring to a boil. Add the halved peppers for 5 minutes. Remove and drain. Set aside.
In a small saucepan, heat the broth, water and bay leaves. Once boiling, add the rinsed quinoa. Turn the temperature down to a simmer (low) and cover. Cook for about 20 minutes or until all of the liquid has been absorbed. Turn off and remove from heat. Remove the bay leaves.
In a saute pan, drizzle olive oil and cook the onion and carrot for about 10 minutes. Add the garlic for the last 30 seconds. Stirring constantly. Add the quinoa, and all of the spices and the nut of choice. Stir and mix until completely incorporated. Remove from heat and set aside.
Spray your 13×9 pan with Pam or any other nonstick spray. Lay each pepper half, cut side up, neatly without overcrowding. Spoon the quinoa mixture into each pepper. If you going to bake immediately – set the oven temp for 350 degree. Bake for 30-35 minutes. If you have prepared this dish to bake later – wrap in plastic wrap and refrigerate. Bake following the same directions.
I hope you enjoy this dish as much as we have 🙂
— Knead to Cook
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