Moroccan Quinoa Stuffed Red Peppers

Moroccan Quinoa Stuffed Red Peppers requires roughly 1 hour and 30 minutes from start to finish. One serving contains 353 calories, 11g of protein, and 11g of fat. For $2.47 per serving, you get a side dish that serves 4. If you have mushrooms, ground ginger, ground cumin, and a few other ingredients on hand, you can make it. 385 people were glad they tried this recipe. It is brought to you by Nutrition Stripped . It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Black Bean and Quinoa Stuffed Red Peppers with Avocado Lime Sauce, Moroccan-Style Stuffed Peppers for Two, and Moroccan-Style Stuffed Peppers are very similar to this recipe.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

QUINOA//Optional to soak & sprout quinoa or simply rinse thoroughly until water is clear.Bring liquid to a boil and add quinoa, cook for 20 minutes.FILLING//Sautee remaining vegetables except spinach (and meat if including) in a large saucepan with coconut oil and spices until softened.Add filling mixture to a Vitamix or food processor to lightly pulse the filling until the chunks of vegetables are uniform and small.In a large mixing bowl, add the cooked quinoa and raw spinach to the filling mixture and stir until combined. The spinach will wilt easily from the heat.Add goji berries.RED PEPPER ASSEMBLY//After rinsing, cut the top off the red pepper very close to the top (1/2 inch)- just enough so you don't waste much of the red pepper on the discarded top.Remove the seeds and inside "ribs"- the white linings of the pepper.You may also need to cut the bottom slightly to ensure the pepper can stand on it's own and balance- CAREFUL be sure not to cut a hole in the bottom.STUFFING//Now that you have the red peppers and quinoa filling prepped, simply spoon in the quinoa filling mixture into each red pepper- you can get about 1 cup or more in each pepper depending on how large the red peppers are.Stand the bell peppers upright in an edged square dish, cover with foil.Bake at 350 degree F for 35 minutes with foil covering the dish, remove foil and continue baking for 15 minutes or until top is crispy.Enjoy!

 

Step by step:

1. QUINOA//Optional to soak & sprout quinoa or simply rinse thoroughly until water is clear.Bring liquid to a boil and add quinoa, cook for 20 minutes.FILLING//

2. Sautee remaining vegetables except spinach (and meat if including) in a large saucepan with coconut oil and spices until softened.

3. Add filling mixture to a Vitamix or food processor to lightly pulse the filling until the chunks of vegetables are uniform and small.In a large mixing bowl, add the cooked quinoa and raw spinach to the filling mixture and stir until combined. The spinach will wilt easily from the heat.

4. Add goji berries.RED PEPPER ASSEMBLY//After rinsing, cut the top off the red pepper very close to the top (1/2 inch)- just enough so you don't waste much of the red pepper on the discarded top.

5. Remove the seeds and inside "ribs"- the white linings of the pepper.You may also need to cut the bottom slightly to ensure the pepper can stand on it's own and balance- CAREFUL be sure not to cut a hole in the bottom.STUFFING//Now that you have the red peppers and quinoa filling prepped, simply spoon in the quinoa filling mixture into each red pepper- you can get about 1 cup or more in each pepper depending on how large the red peppers are.Stand the bell peppers upright in an edged square dish, cover with foil.

6. Bake at 350 degree F for 35 minutes with foil covering the dish, remove foil and continue baking for 15 minutes or until top is crispy.Enjoy!

Nutrition Information:

covered percent of daily need