One of my favorite things to do with a red pepper is stuff it. I have tried many different variations of the stuffed pepper but this recipe is my all time favorite. And don't worry -- I'll share the rest in time. --This is also a recipe I put under the "whatever's in your fridge" category since you can throw in pretty much any veggie you have.
Quinoa Stuffed Italian Peppers:
- No-Stick cooking spray
- 4 medium-sized green, red (or orange bell peppers)
- 2 tablespoons EVOO
- 1 medium onion, peeled and diced
- 2 tablespoons minced garlic
- 1 cup cooked quinoa
- 3/4 cup marinara sauce
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Veggies:
- 1 cup diced tomatoes (2-4 tomatoes)
- 1 diced zucchini
- 3 stalks diced celery
- 1/2 diced carrots
- Optional:
- 1/4 - 1/2 cup spicy pepper (jalapeno, Anaheim, habenero)
- Any other veggies you have in your fridge!
- HEAT oven to 375ºF. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray
- Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.
- HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sauteing 3 minutes or until onions are translucent. Add quinoa and cook as instructed by package.
- Combine quinoa mixture with spaghetti sauce, 1/2 cup cheese, salt and pepper and the diced veggies.
- Divide mixture evenly into prepared peppers. Cover with aluminum foil.
- BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through.
- Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted.
- Serve & Enjoy!