So, you just don’t know what to do with those carrots and that bag of spinach you’ve had sitting in your fridge all week? Or what about all that quinoa you’ve got just sitting in that tupperware begging to be eaten? I know… I’ve been there too people! But I’ve found a solution! Look no further than this recipe for a meatless version of stuffed peppers that is light, but deliciously satisfying.
I find that a great tip for staying on a healthy eating track during the week is to have some grains prepared ahead of time, to simply add along with some vegetables for lunch or for a quick side dish or meal. In this recipe I used some carrots, mushrooms and spinach that I had on hand along with some quinoa I made a few days before. I simply sauté the vegetables, add in the quinoa and use the mixture to stuff some red peppers that I roasted in the oven.
I top the peppers with some cheese and set under the broiler to melt. The peppers are great for reheating the next day for lunch.
Quinoa & Vegetable Stuffed Peppers
- 4 red peppers (tops sliced and seeds removed)
- 1 cup cooked quinoa
- 2 cups chopped spinach
- 2 small carrots (halved and sliced)
- 1 small onion (chopped)
- 1/4 – 1/2 cup low sodium vegetable broth
- 1 cup chopped mushrooms (any variety works in this recipe but I used cremini)
- 1/2 cup parmesan cheese
- 1/2 cup shredded mozzarella cheese
- kosher salt
- 2 tbsp olive oil
Lightly rub tops of peppers with half of the oil and place them sliced side down onto baking sheet. Roast at 425ºF for about 20 min until softened but still slightly firm.
In meantime, remianing oil to a non-stick sauté pan and sauté carrots, onions and chopped mushrooms. Season with dash of salt and pepper. Cook until softened (about 8-10 min). Add in spinach and cook until just wilted. Add in quinoa with some of the vegetable broth to moisten the mixture (you may need to add more or less broth depending on whether you are using fresh or leftover quinoa). Add in half of the parmesan cheese and stir. Should be slightly moist but not liquidy. Stuff peppers with mixture and top with mozzarella cheese and the remaining parmesan. Place peppers under the broiler for about 3 minutes until cheese is melted and golden brown.