Stuffed Bell Peppers with Quinoa, Herbs, and Balsamic Glaze
45 minutes
796 reads
About Stuffed Bell Peppers with Quinoa, Herbs, and Balsamic Glaze
These vibrant Stuffed Bell Peppers with Quinoa are a healthy and flavorful vegetarian main course or a hearty side dish. The combination of fluffy quinoa, sautéed spinach, herbs, and a tangy balsamic glaze creates a delicious and satisfying meal.This recipe is easy to customize – feel free to add other vegetables like mushrooms or zucchini, or swap the nuts for seeds. It’s a perfect weeknight dinner option that’s both visually appealing and packed with nutrients.The balsamic vinegar adds a delightful sweetness that complements the savory quinoa and peppers, creating a perfect balance of flavors. Prepare to be amazed by how simple yet delicious this recipe is!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 2 Bell Peppers cored and seeded, large, tops removed and reserved
- 2 cup Quinoa cooked
- 5 cup Water
- 2 tbsp Olive Oil extra virgin
- 1 tsp Thyme or 1/2 teaspoon dried thyme
- 2 clove Garlic finely chopped
- 1/2 Onion finely chopped
- 1 cup Spinach finely chopped
- 1/2 tsp Wine Vinegar white
- 1 tbsp Almonds finely chopped, or walnuts
- 6 Cherry Tomatoes finely chopped
- 1/4 cup Coriander finely chopped
- 1 Celery Stalks finely chopped
- 1 tbsp Balsamic Vinegar
- Salt to taste
- Pepper to taste
Instructions
Prepare the Quinoa
- Cook quinoa according to package directions. Fluff with a fork and set aside to cool.
Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
- Stir in spinach and thyme; cook until spinach wilts, about 2-3 minutes.
- Remove from heat and stir in white wine vinegar.
- Season with salt and pepper.
Combine the Filling
- In a large bowl, combine cooked quinoa, sautéed vegetables, chopped almonds (or walnuts), cherry tomatoes, cilantro, and celery.
- Drizzle with balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper to taste. Mix gently to combine.
Stuff the Peppers
- Preheat oven to 400°F (200°C).
- Fill each bell pepper with the quinoa mixture, mounding slightly.
- Place pepper tops on a baking sheet and bake for 20-25 minutes, or until peppers are tender.
Serve
- Serve warm.
Recipe Notes
Expert Tips
- For extra flavor, roast the bell peppers before stuffing them. Simply toss them with a little olive oil and roast at 400°F for 20 minutes before stuffing.
- Feel free to add other vegetables to the filling, such as diced zucchini, mushrooms, or corn.
- If you don't have fresh herbs, you can substitute with dried herbs. Use about 1/3 the amount of dried herbs compared to fresh.
- To make this a complete meal, serve with a side of crusty bread or a simple salad.
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Recipe Nutrition
Calories: 724kcalCarbohydrates: 123gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 191mgPotassium: 1486mgFiber: 16gSugar: 8gVitamin A: 5631IUVitamin C: 171mgCalcium: 158mgIron: 10mg
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3 Comments
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This looks so tasty! Thank you.
This is wonderful! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.