This stunning stuffed pepper recipe is nutritious, delicious and quick-to-prepare. It’s a very versatile recipe too! You can change up the stuffing by using cooked rice in place of the quinoa, or use your favorite nuts and/or seeds (like roasted sunflower seeds) in place of the pecans. This snazzy stuffing is good with diced sweet red bell peppers in place of the chopped tomatoes, too. Create your own version for an easy, but fancy entrée to serve for a festive party or a casual weeknight supper! (See my full vegan and gluten-free, holiday menu plan, below!)
ABOUT THE RECIPE:
These delightful Festive Stuffed Peppers highlight quinoa, pecans, spinach, and other nutritious ingredients to create a tasty entrée that’s perfect to serve for a casual family supper or celebratory dinner.
Makes 4 servings
INGREDIENTS:
4 small sweet bell or green bell peppers, any combination of colors
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon salt, divided
Freshly ground black pepper, to taste
2 cups cooked tri-color or white quinoa, thoroughly cooled or chilled
1 cup (firmly packed) chopped baby spinach
½ cup sliced grape tomatoes (see note for alternative)
½ cup diced pecans (see note for alternative)
¼ cup minced red onion
1½ teaspoons Italian seasoning blend
¼ teaspoon garlic powder
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized casserole dish with unbleached parchment paper making certain that the dish will hold all the peppers snugly so they remain upright during baking.
Slice off the top ⅛- to ¼-inch from each pepper. Seed the peppers. Brush 1 teaspoon of the oil over the outside and inside cavity of each pepper. Sprinkle about ⅛ teaspoon salt and a generous amount of black pepper, to taste, inside the cavity of each pepper.
Put the cooked quinoa, baby spinach, grape tomatoes, pecans, onion, Italian seasoning, garlic powder, and ¼ teaspoon salt into a large bowl and stir until well combined. Add 1 tablespoon olive oil and stir to combine.
Spoon one-fourth of the quinoa mixture into each pepper, pressing it firmly into the pepper cavity and mounding it above the top. Arrange the peppers upright in the casserole. Cover and bake for 30 minutes. Increase the oven temperature to 400 degrees F. Continue to bake (covered) for 15 minutes. Uncover the peppers and bake for 15 to 25 minutes more, or until the top of the stuffing is golden and the peppers are tender. Let cool for 10 minutes.
NOTE: You may use diced sweet red bell peppers in place of the tomatoes, if preferred.
NOTE: You may use roasted sunflower seeds or walnuts in place of the pecans, if preferred.
Ingredients
Directions
ABOUT THE RECIPE:
These delightful Festive Stuffed Peppers highlight quinoa, pecans, spinach, and other nutritious ingredients to create a tasty entrée that’s perfect to serve for a casual family supper or celebratory dinner.
Makes 4 servings
INGREDIENTS:
4 small sweet bell or green bell peppers, any combination of colors
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
¾ teaspoon salt, divided
Freshly ground black pepper, to taste
2 cups cooked tri-color or white quinoa, thoroughly cooled or chilled
1 cup (firmly packed) chopped baby spinach
½ cup sliced grape tomatoes (see note for alternative)
½ cup diced pecans (see note for alternative)
¼ cup minced red onion
1½ teaspoons Italian seasoning blend
¼ teaspoon garlic powder
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized casserole dish with unbleached parchment paper making certain that the dish will hold all the peppers snugly so they remain upright during baking.
Slice off the top ⅛- to ¼-inch from each pepper. Seed the peppers. Brush 1 teaspoon of the oil over the outside and inside cavity of each pepper. Sprinkle about ⅛ teaspoon salt and a generous amount of black pepper, to taste, inside the cavity of each pepper.
Put the cooked quinoa, baby spinach, grape tomatoes, pecans, onion, Italian seasoning, garlic powder, and ¼ teaspoon salt into a large bowl and stir until well combined. Add 1 tablespoon olive oil and stir to combine.
Spoon one-fourth of the quinoa mixture into each pepper, pressing it firmly into the pepper cavity and mounding it above the top. Arrange the peppers upright in the casserole. Cover and bake for 30 minutes. Increase the oven temperature to 400 degrees F. Continue to bake (covered) for 15 minutes. Uncover the peppers and bake for 15 to 25 minutes more, or until the top of the stuffing is golden and the peppers are tender. Let cool for 10 minutes.
NOTE: You may use diced sweet red bell peppers in place of the tomatoes, if preferred.
NOTE: You may use roasted sunflower seeds or walnuts in place of the pecans, if preferred.
