Quinoa Stuffed Peppers


So I was incredibly leery of making these and them being satisfying enough for dinner after such a long workout of running at Crossfit, but I was so wrong. These are SO delicious, easy to make and filling. I did make a minor addition to actual recipe. I added in some shiitake mushrooms to add a little more depth to the dish, I highly recommend it.

Ingredients:

Filling 1/2c. quinoa 1c. vegetable broth 1tsp. olive oil 2 garlic cloves, minced 3/4c. San Marzano crushed tomatoes 1/2tsp. Lawrys garlic salt ground pepper 3T. pecorino romano cheese 1/2c. chopped baby spinach 2T. chopped fresh basil 1/4c. shredded part skim mozzarella cheese 1oz. dried shiitake mushrooms, chopped

Peppers 2 large red bell peppers 4T. San Marzano crushed tomatoes 2tsp. grated pecorino romano cheese 1/4c. shredded part skim mozzarella cheese 1/3c. vegetable broth

Directions:

Rinse the quinoa under water for a minute. Put the quinoa in a medium saucepan, add the vegetable broth and bring to a boil. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from the heat and let stand covered, for 5 minutes. Fluff with a fork.

Preheat the oven to 350 degrees.

Heat a medium saucepan over medium heat. Add the oil, garlic and cook, stirring until golden, about 1 minute. Add the tomatoes, salt, pepper and mushrooms and cook, stirring for 5 minutes. Remove the pan from the heat and add the cooked quinoa, pecorino romano cheese, spinach, basil and mozzarella.

For the peppers, halve them lengthwise and remove the core, seeds and stem. Place the peppers cut side up in a baking dish. Fill each pepper with 1/2c. of the filling. Top each filled pepper with 1T. of crushed tomatoes, 1/2tsp. pecorino romano and 1T. of mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil and bake for 50 minutes. Remove from the oven and let cool for 5 minutes before devouring. I served alongside with a spinach salad.


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