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:

2 tablespoons organic coconut oil

½ cup frozen organic corn (optional if allergic)

2 garlic cloves, minced

¼ cup goji berries or golden raisins

¼ teaspoon ground cayenne (add more for more heat)

1 teaspoon ground cinnamon

1 tablespoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

2 cups mushrooms, sliced (this will reduce greatly)

1 cup quinoa, soaked for at least 20 minutes before cooking and rinsed well

4 large red bell peppers

sea salt and ground black pepper to taste

2 cups fresh spinach

½ cup sweet onion, diced

1½ cups vegetable stock

Equipment:

sauce pan

food processor

mixing bowl

aluminum foil

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:

Quickview
352k Calories
11g Protein
10g Total Fat
56g Carbs
86% Health Score
Limit These
Calories
352k
18%

Fat
10g
17%

  Saturated Fat
6g
41%

Carbohydrates
56g
19%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
576mg
25%

Get Enough Of These
Protein
11g
22%

Vitamin C
218mg
265%

Vitamin A
6808IU
136%

Manganese
1mg
83%

Vitamin K
81µg
77%

Folate
204µg
51%

Vitamin B6
0.9mg
45%

Fiber
9g
36%

Magnesium
139mg
35%

Phosphorus
331mg
33%

Vitamin B2
0.55mg
32%

Potassium
1030mg
29%

Iron
5mg
28%

Vitamin E
4mg
27%

Copper
0.53mg
27%

Vitamin B3
4mg
24%

Vitamin B1
0.34mg
22%

Vitamin B5
1mg
17%

Zinc
2mg
16%

Selenium
9µg
13%

Calcium
80mg
8%

covered percent of daily need
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