Here’s a meatless, healthy dinner recipe for you: Quinoa Stuffed Peppers.
There are so many reasons to love today’s post. It’s Monday, and everyone is happy on Monday, right? Monday is known as “meatless Monday,” which is a nice stray away from your family’s usual meat-focused dinner, so I’ve got some beautiful quinoa stuffed peppers for you. And we’re celebrating the Skinnytaste Cookbook by my sweet and talented friend Gina Homolka.
This recipe comes from The Skinnytaste Cookbook by Gina Homolka, a New York Times best selling author.
Gina is so super talented at making skinny versions of delicious recipes. The book is very well written, and it’s filled with all kinds of “skinny” recipes you’re going to want to try.
I’m excited to try the following: Coconut Chicken Salad with Warm Honey-Mustard Vinaigrette, Pear and Brie Grilled Cheese, Baked Zucchini Sticks, Chicken Pot Pie Soup, Guiltless Chocolate Chip Pancakes, Mongolian Beef and Broccoli, Kiss My Shrimp and Grits, Vegetable Fried Brown Rice, Quinoa Tabbouleh and Silky Chocolate Cream Pie. There are so many good ideas in this book! All recipes contain nutritional information too!
These quinoa stuffed peppers are stuffed with a tomato-based, cheesy quinoa filling. They’re a delicious and filling main dish, and you can feel good that you’re not eating too much for dinner. My husband and I loved them. My kiddo happily ate the filling, but he pushed away the peppers. (Ignore him though… he’s a picky and opinionated 13-year old who is set in his ways, for the time being!)
Give these quinoa stuffed peppers a try for a meatless family dinner! And be sure to check out The Skinnytaste Cookbook. I think you’ll be very happy to have it in your collection!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Quinoa Stuffed Peppers
Ingredients
FILLING:
- ½ cup quinoa, rinsed thoroughly
- 1 cup vegetable broth
- 1 teaspoon extra virgin olive oil
- 2 medium garlic cloves, chopped
- ¾ cup canned crushed tomatoes
- ¼ teaspoon Kosher salt
- freshly ground black pepper
- 3 tablespoons grated Pecorino Romano cheese
- ½ cup chopped baby spinach
- 2 tablespoons chopped fresh basil
- ¼ cup (1-ounce) shredded whole milk mozzarella cheese
PEPPERS:
- 2 large bell peppers (I used yellow and red)
- 4 tablespoons canned crushed tomatoes
- 2 teaspoons grated Pecorino Romano cheese
- ¼ cup (1 ounce) shredded whole milk mozzarella cheese
- ⅓ cup vegetable broth
Instructions
MAKE THE FILLING:
- Place rinsed quinoa in a medium saucepan. Add the broth and bring to a rolling boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Romano, spinach, basil and mozzarella.
STUFF THE PEPPERS AND BAKE:
- Preheat the oven to 350℉.
- Halve the peppers lengthwise and remove the core and seeds.
- Place the peppers cut-side-up in a baking dish. Fill each pepper with ½ cup of the filling. Top each with 1 tablespoon crushed tomatoes, ½ teaspoon Romano and 1 tablespoon mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil.
- Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.
Notes
- If you are sharing this recipe as GLUTEN-FREE, just be sure to use brands of vegetable broth and tomatoes that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love Gina and can’t wait to get the cookbook. I am a big fan of stuffed peppers and this one looks amazing with the quinoa and spinach. Can’t wait to try this, thanks for sharing, Lori 🙂
I love stuffed peppers, Lori, and they’re so great with quinoa and cheese! These look amazing, and I need to grab a copy of that cookbook!
Love this, Lori. We eat quinoa on a regular basis. I can’t wait to try ALL of Gin’s recipes! Pinned! 🙂
Gina’s book is absolutely fantastic in every way. This is one of the recipes that I had my eye on, so it’s great to hear you enjoyed them.
This cookbook, this dish – LOVE it all!
My kids actually love quinoa, so I definitely need to give these a try!
This cookbook is definitely on my wish list. I’ve followed Gina’s blog for a while now and love her healthy recipes. The colorful peppers look so delicious and quinoa is such a smart addition.
Gina’s was one of the first blogs I ever followed, and she is a fantastic resource for healthy recipes that don’t skimp on taste. I can’t wait to see the book!
It sounds delicious and I will certainly put the cookbook on my wish list.
I love stuffed peppers – colourful, healthy, and so tasty! Thanks for sharing this recipe from the book Lori!