Quinoa and 3 Cheese Stuffed Bell or Poblano Peppers
Elevate your weeknight dinner game with these irresistible Quinoa and 3 Cheese Stuffed Bell or Poblano Peppers! Bursting with a hearty filling of fluffy quinoa cooked in vegetable broth, sautéed garlic and red onion, fresh cherry tomatoes, and vibrant baby spinach, these stuffed peppers are as nutritious as they are flavorful. The creamy trifecta of mozzarella, sharp cheddar, and Parmesan cheeses adds a luscious, melty richness to every bite. Perfectly seasoned with hints of black pepper and optional red chili flakes for a kick, this dish is baked to perfection, delivering tender peppers with a golden, gooey top. Ideal for vegetarians and easily customizable, these stuffed peppers can be served as a satisfying main dish or a stunning side. Whether you're using sweet bell peppers or smoky poblanos, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 4 whole Bell peppers or poblano peppers
- 2 tablespoons Olive oil
- 2 whole Garlic cloves, minced
- 1 medium Red onion, finely chopped
- 1 cup Cherry tomatoes, quartered
- 2 cups Baby spinach, chopped
- 1 cup Mozzarella cheese, shredded
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Rinse the quinoa in cold water. Combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa has absorbed all the broth. Remove from heat and fluff with a fork.
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers or poblano peppers and remove the seeds and membranes to create a hollow cavity. If necessary, trim the bottoms slightly so the peppers can stand upright. Set aside.
Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped red onion. Sauté for 2-3 minutes until fragrant and softened.
Add the cherry tomatoes and chopped spinach to the skillet. Cook for another 2-3 minutes until the tomatoes release their juices and the spinach wilts. Remove from heat.
In a large bowl, combine the cooked quinoa, vegetable mixture, mozzarella cheese, sharp cheddar cheese, Parmesan cheese, salt, black pepper, and optional red chili flakes. Mix well to create the stuffing.
Stuff each bell or poblano pepper generously with the quinoa and cheese mixture. Pack the mixture in tightly, but be careful not to overfill.
Place the stuffed peppers upright in a baking dish. If desired, drizzle a little olive oil over the peppers for a glossier finish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is melted and slightly golden.
Remove from the oven and let the stuffed peppers cool for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 587 mg | 45% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
