quinoa stuffed peppers {with goat cheese}
Quinoa stuffed peppers {with goat cheese} is a gluten free and lacto ovo vegetarian side dish. This recipe serves 8 and costs $2.23 per serving. One serving contains 227 calories, 9g of protein, and 12g of fat. 20 people were glad they tried this recipe. It is brought to you by The Wicked Noodle. If you have garlic clove, black pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Try Quinoan And Goat Cheese Stuffed Bell Peppers, Stuffed Piquillo Peppers with Goat Cheese, and Goat Cheese Stuffed Cherry Peppers for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
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Ingredients:
1 pound fresh asparagus, tough ends trimmed and cut into 1/4 inch pieces
1/2 teaspoon freshly ground black pepper
1 pint cherry tomatoes, quartered
1 garlic clove, minced
1 5-ounce log goat cheese
zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 cup quinoa
4 red bell peppers (any color will do, or a mix)
Equipment:
oven
baking sheet
sauce pan
frying pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 425F.Slice bell peppers in half, remove stem, seeds and membranes. Place pepper halves, cut side down, onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften. Remove from oven, flip pepper halves over and set aside.Meanwhile, place quinoa in a dry saucepan over medium heat. Toast quinoa, stirring or shaking pan often, about 8-10 minutes or until just turning a light brown. Add 2 cups water, bring to a boil, then cover and reduce to a simmer. Cook quinoa for 10-15 minutes or until all water is absorbed. Fluff with a fork.Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined.Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper.Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top.Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened.Can serve immediately or at room temperature.
Step by step:
1. Preheat oven to 425F.Slice bell peppers in half, remove stem, seeds and membranes.
2. Place pepper halves, cut side down, onto a baking sheet.
3. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften.
4. Remove from oven, flip pepper halves over and set aside.Meanwhile, place quinoa in a dry saucepan over medium heat. Toast quinoa, stirring or shaking pan often, about 8-10 minutes or until just turning a light brown.
5. Add 2 cups water, bring to a boil, then cover and reduce to a simmer. Cook quinoa for 10-15 minutes or until all water is absorbed. Fluff with a fork.
6. Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined.
7. Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl.
8. Add dressing and mix thoroughly. Season with salt and pepper.Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top.
9. Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened.Can serve immediately or at room temperature.
