QUINOA STUFFED PEPPERS


RECIPE


Time

Active Time: 10 minutes
Total Time: 55 minutes

Recipe Yield

4 Servings

bon COOK Products Used

Large Round Mold, Medium Perforated Baking Sheet, Stainless- Steel Mixing Bowl, Eco-Chop, Blender Spatula, Magnetic Measuring Trio, Santoku Knife, FRENCH PANTRY Rosemary, Basil & Thyme, FRENCH PANTRY Roasted Garlic Oil, FRENCH PANTRY Barrel – Aged Traditional Balsamic, FRENCH PANTRY Roasted Garlic & Chive, FRENCH PANTRY Rosemary, Basil & Thyme
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DetailsAdditional Info

bon COOK Products Used:

Large Round Mold, Medium Perforated Baking Sheet, Stainless- Steel Mixing Bowl, Eco-Chop, Blender Spatula, Magnetic Measuring Trio, Santoku Knife, FRENCH PANTRY Rosemary, Basil & Thyme, FRENCH PANTRY Roasted Garlic Oil, FRENCH PANTRY Barrel – Aged Traditional Balsamic, FRENCH PANTRY Roasted Garlic & Chive, FRENCH PANTRY Rosemary, Basil & Thyme



INGREDIENTS:

  • ½ cup dry quinoa
  • 4 large bell peppers cut in half lengthwise, remove seeds and membranes
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 medium eggplant, diced
  • 1 medium zucchini, diced
  • 8 ounces mushrooms, sliced
  • 1 ½ cups tomato sauce or one 15-ounce canned of crushed or diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon FRENCH PANTRY Rosemary, Basil & Thyme
  • 1 tablespoon FRENCH PANTRY Roasted Garlic & Chive
  • 3 tablespoons FRENCH PANTRY Barrel – Aged Traditional Balsamic
  • 1 tablespoon FRENCH PANTRY Roasted Garlic Oil
 DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. In a medium pot add quinoa to 1 and 1/4 cups of water in a covered pot and simmer on low heat for 20 minutes.
  3. In sauté pan, sauté garlic and onion in the FRENCH PANTRY Roasted Garlic Oil, then add the eggplant, zucchini and mushrooms, sauté until the eggplant and zucchini start to soften.
  4. Add cooked quinoa, tomato sauce (canned crushed/diced tomatoes), FRENCH PANTRY Barrel – Aged Traditional Balsamic, FRENCH PANTRY Roasted Garlic & Chive and FRENCH PANTRY Rosemary, Basil & Thyme. Simmer for 10 minutes.
  5. Spoon the vegetables and quinoa mixture into the peppers and bake for 20 to 25 minutes at 350 degrees.

bon TIP: Top with cheese if desired before baking.

Time:

Active Time: 10 minutes
Total Time: 55 minutes

Recipe Yield

4 Servings

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QUINOA STUFFED PEPPERS

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