Jack-o'-Lantern Stuffed Peppers with Quinoa
Equipment
- Baking Dish
- Medium Saucepan
- Skillet
Ingredients
- 4 large orange bell peppers
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 cup chopped spinach
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Rinse the quinoa under cold water. Place it in a medium saucepan with the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
- While the quinoa cooks, cut the tops off the bell peppers and scoop out the seeds and membranes. Use a small knife to carve simple jack-o'-lantern faces into the sides of each pepper.
- In a skillet over medium heat, cook the onion and garlic for 3 minutes until softened. Stir in the drained tomatoes, spinach, oregano, salt, and black pepper. Cook for another 2 minutes.
- Fluff the cooked quinoa and mix it into the skillet with the vegetable mixture. Remove from heat and stir in half the cheddar cheese.
- Spoon the filling evenly into the carved peppers. Place the peppers in a baking dish and sprinkle the remaining cheese on top.
- Bake at 375°F for 25 minutes until the peppers are tender and the cheese is melted.
Notes
Carve the faces after removing the seeds so the peppers stay sturdy during baking. If the filling seems dry after mixing, add a splash of the vegetable broth before stuffing. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the quinoa moist.
Course: Main Course
Cuisine: American
Equipment: Baking Dish, Medium Saucepan, Skillet
Cuisine: American
Equipment: Baking Dish, Medium Saucepan, Skillet