Best 5 Quinoa Ratatouille Stuffed Peppers Recipe By Tasty Recipes

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

QUINOA-STUFFED PEPPERS

Steps:

• In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf. , Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels., In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.

QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Wash and dry the peppers.
• Using a sharp knife, take off their tops and remove the seeds and pith.
• Arrange the peppers in an oven-safe dish so that they stand upright.
• Bake the peppers for 20 minutes.
• While the peppers are baking, begin cooking the quinoa.
• Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
• Add garlic and cook for an additional 2 minutes.
• Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
• Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
• Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
• Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
• Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
• Generously top with cheese and return to the oven for an additional 20 minutes.
• Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
• Enjoy!

QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
• Add the garlic and cook for about 1 minute, until fragrant.
• Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
• In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
• Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
• Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
• Enjoy!

BAKED QUINOA RATATOUILLE

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large nonstick skillet over medium heat.
• Add garlic and onion.
• Saute until softened, about 5 minutes. (the onion starts to turn clear).
• Stir in tomatoes, tomato paste, oregano, basil, thyme and parsley. Continue to cook for 1-2 minutes.
• Remove from heat.
• Layer half of the tomato and onion mixture into the bottom of a 9x13 baking dish (I sprayed mine with Pam first).
• Top with ALL of the uncooked vegetables.
• Add the remaining tomato and onion mixture and spread over the top.
• Spread the cooked Quinoa on top, then sprinkle with cheese.
• Cover with foil and bake for 40-45 minutes.
• Remove foil for the last 5 minutes of cooking.
• When I made this, my vegetables must have been larger than the recipe-writer's, as by the time I chopped up all those veggies, I had too many for my pan and ended up making 2 batches. I had to make a second full batch of the sauce to make 2 pans, so you might want to adjust.
• Also, the sauce seemed too scanty when I spread it in the pan, barely enough to very thinly 'cover' the vegetables, but there must be a lot of moisture in the vegetables because the sauce was a perfect proportion for us when it was cooked.
• Lastly - I goofed, never having cooked Quinoa before. My box said 1 cup Quinoa to 2 cups water - the recipe said 1 cup cooked Quinoa - but really my Quinoa made 3 cups once it was cooked. Since I made 2 pans of this recipe, it worked out okay, but you might want to double-check your Quinoa directions and proportions.
• One more thing - the recipe as written in the grocery store ad says 4 servings - we got probably closer to 8 to 10 servings of this. However, for my family, this would not be a 'main dish', but rather a yummy veggie 'side' to go with some type of meat because we're utter carnivores.
• I hope you enjoy this as much as our family did! It has loads of good-for-you stuff in it, it looks pretty and colorful and tastes like a 'fancy' dish while being actually quite easy. It is also vegitarian and gluten-free, which is cool for those folks who need that stuff.