Best 9 Stuffed Red Peppers With Quinoa And Provolone Recipes

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Indulge in a culinary delight with our tantalizing stuffed red peppers recipe, a vibrant and flavorful dish that combines the goodness of quinoa, provolone cheese, and an array of aromatic herbs. This wholesome meal not only satisfies your taste buds but also nourishes your body with a blend of textures and essential nutrients. Explore the versatility of this recipe with three variations – a vegetarian delight, a succulent chicken filling, and a hearty ground beef option – each offering a unique taste experience. Discover how to craft these culinary masterpieces with our step-by-step guide, ensuring a delectable and visually stunning dish that will impress your family and friends.

Here are our top 9 tried and tested recipes!

STUFFED RED PEPPERS WITH QUINOA, PROVOLONE, AND WALNUTS



Stuffed Red Peppers with Quinoa, Provolone, and Walnuts image

Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 1h50m

Number Of Ingredients 10

4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
Coarse salt and ground pepper
1 cup quinoa, rinsed
1/2 cup fresh parsley leaves, coarsely chopped
1/3 cup walnuts, coarsely chopped
1 cup coarsely grated aged provolone (4 ounces)

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom. Repeat with remaining peppers. Discard stems; chop tops, and set aside.
  • In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4 to 5 minutes.
  • Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water, and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat, and stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
  • Dividing evenly, stuff peppers with quinoa mixture; place in a 2-quart baking dish. Cover with aluminum foil, and bake until peppers are tender, about 1 hour. Uncover, and top with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more.

QUINOA STUFFED BELL PEPPERS



Quinoa Stuffed Bell Peppers image

These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 14

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Steps:

  • Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.

STUFFED RED PEPPER WITH QUINOA AND CHICKPEAS



Stuffed Red Pepper with Quinoa and Chickpeas image

This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. The flavors in this recipe are a blend of Persian and Mediterranean. Very easy to make and super satisfying! This freezes really well for a dinner or lunch later on (goat cheese and all!)

Provided by Katherine

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil, or as needed
1 ⅓ cups water
⅔ cup quinoa
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers)
¼ cup walnut pieces
½ cup golden raisins
1 bunch green onions, sliced, white parts and tops separated
½ lemon, juiced
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon dried mint leaves
1 pinch ground cinnamon
2 large red bell peppers, halved lengthwise, seeds and membrane removed
¼ cup crumbled goat cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
  • Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
  • Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 78.5 g, Cholesterol 6.9 mg, Fat 12.4 g, Fiber 12.8 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 654.2 mg, Sugar 21.4 g

STUFFED PEPPERS WITH QUINOA



Stuffed Peppers with Quinoa image

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.

QUINOA AND VEGETABLE STUFFED PEPPERS



Quinoa and Vegetable Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
  • Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
  • Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
  • Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams

STUFFED RED PEPPERS WITH QUINOA, PROVOLONE AND WALNUTS



Stuffed Red Peppers With Quinoa, Provolone and Walnuts image

From the Star Tribune, this is a hearty dish. Quinoa makes an interesting change from rice in the stuffed peppers.

Provided by sunflame13

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
coarse salt and pepper
1 cup quinoa, rinsed
1/2 cup fresh parsley leaves, chopped
1/3 cup walnuts, chopped
1 cup provolone cheese, grated and divided

Steps:

  • Preheat oven to 450 degrees, with rack in upper third.
  • Slice a thin layer from the base of each pepper so it sits upright. Slice off tops, remove ribs and seeds. Discard stems, chop tops.
  • In medium saucepan, heat oil over medium heat.
  • Add onion, garlic, coriander and chopped pepper tops. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Add quinoa and cook 1 minute. Add 1 cup water and bring to a boil.
  • Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, about 11 minutes.
  • Remove from heat, and stir in parsley, walnuts and 3/4 cup of provolone. Season with salt and pepper.
  • Stuff peppers with quinoa mixture. Place in 2 quart baking dish.
  • Cover with aluminum foil and bake until peppers are tender, about 1 hour.
  • Uncover, top with remaining provolone. Bake additional 10 minutes or until cheese is melted.

QUINOA-STUFFED PEPPERS



Quinoa-Stuffed Peppers image

"These peppers stuffed with quinoa taste yummy," Anna Engle proclaims from Streetsboro, Ohio. "My family and I enjoy them regularly, and I always look forward to leftovers."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1 can (14-1/2 ounces) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa, rinsed
2 each medium sweet red, yellow and orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 tablespoon canola oil
2 tablespoons sunflower kernels
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
Dash cayenne pepper

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.

Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 520mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

QUINOA STUFFED PEPPERS



Quinoa Stuffed Peppers image

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 12

1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  • Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
  • Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
  • Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g

QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA



Quinoa-stuffed peppers with roast tomatoes & feta image

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 14

60g quinoa
2 tsp tomato purée
1 large garlic clove , finely grated
1 tsp vegetable bouillon powder
400g can chickpeas , drained
90g baby spinach
handful basil leaves , chopped
2 yellow peppers , deseeded and halved lengthways
2 tsp extra virgin olive oil or rapeseed oil , plus a drop for the peppers
125g cherry tomatoes
40g feta , crumbled
1 tbsp pumpkin seeds
½ x 60g pack rocket
1 tsp balsamic vinegar

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
  • Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
  • Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium

Tips:

  • Choose the right peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers with bruises or blemishes.
  • Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Cook the quinoa perfectly: Use a ratio of 1 cup quinoa to 2 cups water or broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and fluffy.
  • Don't overstuff the peppers: Be careful not to overstuff the peppers, as this will make them difficult to cook evenly. You should be able to fit about 1/2 cup of filling into each pepper.
  • Bake the peppers until tender: Bake the stuffed peppers at 375°F for 30-35 minutes, or until the peppers are tender and the filling is heated through.

Conclusion:

Stuffed red peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. With a variety of fillings to choose from, you can easily customize this recipe to your liking. So next time you're looking for a healthy and satisfying meal, give stuffed red peppers a try!

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