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

 

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.


Nutrition Information:

Quickview
226k Calories
8g Protein
12g Total Fat
22g Carbs
71% Health Score
Limit These
Calories
226k
11%

Fat
12g
19%

  Saturated Fat
3g
23%

Carbohydrates
22g
7%

  Sugar
5g
6%

Cholesterol
8mg
3%

Sodium
76mg
3%

Get Enough Of These
Protein
8g
17%

Vitamin C
94mg
114%

Vitamin A
2767IU
55%

Manganese
0.69mg
35%

Vitamin K
32µg
31%

Folate
106µg
27%

Vitamin E
3mg
23%

Vitamin B6
0.43mg
21%

Copper
0.42mg
21%

Phosphorus
205mg
21%

Iron
3mg
18%

Fiber
4g
18%

Vitamin B2
0.28mg
16%

Magnesium
65mg
16%

Vitamin B1
0.23mg
15%

Potassium
500mg
14%

Vitamin B3
1mg
9%

Zinc
1mg
9%

Vitamin B5
0.71mg
7%

Calcium
60mg
6%

Selenium
4µg
6%

covered percent of daily need
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