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Vegetarian Times Issue: February 1, 2009 p.66
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2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Member Rating:
Serves 8
Per 1/2 stuffed pepper:
| Calories | 279 |
| Protein | 14g |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Carbs | 36g |
| Cholesterol | 15mg |
| Sodium | 518mg |
| Fiber | 10g |
| Sugar | 9g |
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Oh man, these were delicious. My mom even liked them and she's not a vegetarian! I will be making them again very soon!
My husband and I love these peppers! I made them for a party this weekend and nearly everyone asked for the recipe.
We generally find that there is too much stuffing for the amount of peppers we cook, so we save the left over stuffing and make quesadillas the next night. Use a whole wheat tortilla, add cheese and the left over stuffing, and cook in a non-stick pan or on a panini press. Serve with sour cream, salsa, and guacamole. Leftovers never tasted so good!!
These peppers are delicious and reheat nicely. Be sure to rinse the quinoa very well before using.
We made a veganized version of these (just left out the cheese) and they were excellent. All 5 of my kids loved them.
These are by far the best stuff peppers I have ever tried and have become part of our regular meal rotation. They freeze and reheat well and the left overs make a delicious lunch! I've substituted grated sweet potatoes for the carrots with success. With this recipe there is always some stuffing leftover, but it makes a great side dish or it can be formed into patties for veggie burgers.
Excellent recipe. I do a bit of tweaking (like extra spices and corn), but they're delicious and as Elizabeth mentioned, I like having versatile leftovers!
I made these for my family's Easter dinner, after trying them out myself a few weeks earlier and they were the hit of the meal, even amongst my carnivore relatives. 4 cousins asked for the recipe and I'm sure they would have proposed marriage had we not already been related!!!!
These were awesome. I had plenty for left over lunches. I made the mistake of not reading the entire recipe before cooking and didn't realize the time involved. I will plan ahead in the future. It was about 2 hours w/ prep and cook time altogether.
All is true, all is true. These are better than any meat-filled pepper I've ever had. I save time by grating all the veg in my food processor--it's fast and makes for a nice homogenous texture in the filling. Tonight we left out the carrots and used zucchini and yellow squash instead. I've emailed the recipe to everyone I know--they're truly divine!
Delicious!!! I added raisins to the recipe for a little twist...big hit at our house!
When I tasted a little of the cheese I was worried that the peppers would be too spicy for me, but they were not - they were just delicious and beautiful to bring to the table in my 60s Dansk red enamel baking dish. I used red and yellow peppers and left the green stalk as in the picture. Instead of frozen I used a bag of fresh baby spinach, and reg. not reduced fat cheese (couldn't find it). Couldn't test how they stand up to freezing because everyone ate them all and cleaned the pan out with their bread. Yes, I too had leftover filling and baked it in a separate dish and it was also good alone. Thank you for a recipe I will make regularly from now on.
I'm not a vegetarian but loved this recipe! As others have mentioned, a lot of stuffing left over but froze it -- we'll see how it defrosts later. I added a little cayenne seasoning but other than that, recipe was good as is. My daughter added some tortilla chips.
Thanks for sharing this recipe. As a 40 year vegetarian, I can say that there are never too many excellent recipes.
I particularly like quinoa, a healthy grain that just abiout everyone does well with. It's especially healthy, too.
I just blogged about quinoa at my blog- Yogi Blog.
Karta Purkh singh Khalsa
Yogi Blog
http://www.yogiproducts.com/well-being/comments/summer-grains/
Just made them tonite and we loved them.
My husband is a definite meat eater but loved them.
A lot of effort but definitely worth it.
I will try to make veggie burgers out of the left over stuffing. great idea.
I love these so much. I couldn't find my magazine so I came online to get it...that's how much I love these.
These were OUTSTANDING. Yields alot more than the recipe says, it would be great over rice or in a potato bake.
my daughterin law made these and they are delicious...but what is quinoa and where do you buy it ?
The vegie/bean mixture is delicious on crunchy bread as a sandwich or used as a dip with tortilla chips.
I made these last night - nixed the celery and added roasted corn, ortega green chiles, cilantro and jalapeno. I would even add a little more quinoa in the future - up to 1 cup. Also, I didn't cook for the full hour - only about 25 minutes - and the peppers turned out perfect - a little soft yet still a little crunchy. Not mushy at all, which sometimes happens with stuffed peppers. Definitely making this again!
Fantastic! Quite hearty! Used shredded soy cheese, impressed my vegetarian and not vegan husband who usually craves some tofu, soy and TVP.
These are absolutely fantastic!! They freeze and reheat very well.
I just made these, and they are AMAZING. My husband was wondering why the recipe didn't include anything to make it spicy, but you don't need it at all! These are delicious as is. It was really easy too, and actually was the first time I ever made quinoa (I don't know how I went this long without quinoa, it has such a nice texture to it) Definitely going into regular rotation for dinner!
Don't know why I didn't try these sooner. Used fresh spinach, vegan pepper jack (Lisanatti Almond Jalapeno Jack Style from Whole Foods- it's gluten and soy free), and added some tabasco sauce to the mixture for a kick. Really delicious. Like others have noted these take quite a bit of time to prep.
These are fantastic! There are only two of us in the house, so my husband and I freeze about half of the filling for a quick weeknight meal later.
Maybe I missed out on a bunch of flavor, but I made the filling following the directions and steamed the peppers in the microwave. 4-6min in the microwave vs an hour in the oven.
Gloria, quinoa is a South American grain that was considered by the Incan Empire to be the 'mother of all grains.' I had to ask three employees of my grocery store if they had it before one knew what I was talking about. He pointed me to the organic / health foods aisle (near the rice and cous cous) where there were two varieties. The red quinoa variety is amazing in this recipe!!
An amazing recipe that I'll now be making regularly.
I added 1/4 cup fresh coriander and some hot sauce, and served it with a tbsp of tadziki on the side...
These are the best stuffed peppers we have ever had. Just enough heat from the pepper jack for a slight kick - even my 86 years young mother loved them! I followed the recipe exactly and really loaded up the peppers with stuffing. We will have these again and again.
These are great peppers. I made them with the quinoa the first time and they were good. I have since altered the recipe after having made this several times. I substituted the Quinoa for brown rice purely for financial reasons. I just cook the rice ahead of time and mix all the veggies with the cheese. I let it get all melty for about 5 to 10 minutes in a pan on the stove. Cumin always reminds me of tex-mex foods, so I leave out the carrots, celery and spinach and I add corn, mushrooms, black olives and use fresh tomatoes instead of canned. I add a little white wine in the bottom of the pan when it bakes too. They are sooo yummy.
Just made these last night and WOW! So great, I'll make these again for sure. My kids loved the stuffing so a great way to get them to eat their veggies. I added chopped mushrooms too.
I'm a young vegetarian, and my sister made these for christmas this year! So GOOD! There was left over stuffing, like everyone had said, but i ate it out of the pan like mac'ncheese (with not a lot of cheese at all, but way better!) Going to be making them again :)
This recipe is delicious! A friend made them for us while visiting and my husband discovered that the left over stuffing is delicious with a scrambled egg substitute.
The next time I make this recipe I will prepare the Quinoa earlier, then skip the simmering step to cook the quinoa. I felt the veggies got a bit mushy. Flavor was very good and this stuffing is excellant in an omelette.
These turned out amazing! I made them in the basement of my dorm and turned a lot of heads. I got all my ingredients from trader joes (under $15!), accidentally bought tomato sauce instead of tomatoes and cut the spinach in half. Because they keep so well, they are a great meal on-the-go for any gluten-free vegetarian in college! Probably the best food I've had in a year.
I've made many different stuffed pepper recipes, and this one has to be our favorite...BY FAR. They do take a bit of time to make, but it's totally worth it.
Love, love, LOVE this recipe! I thought I would never find something that tasted like one my mom used to make (with meat) and this recipe has topped it! My husband (a meat eater)asked for me to make it again soon before he had even finished dinner!!! I've already given the recipe to my mother and mother-in-law with instructions to try it as soon as they can.
These were surprisingly delicious! I was afraid they might be too "vegetable-y" for my family, but everyone loved them, even the non-vegetarians! I will make more next time to freeze, as it is a bit labor intensive, but well worth it! I used plain cheddar cheese, as my daughter is not big on spicy. Otherwise I followed the recipe as written. I too had plenty of stuffing and will try some of the ideas others have mentioned next time instead of way overstuffing the peppers!
Sooo good! The stuffing is fantastic and very tasty, perfect by itself too.
WOW, these were delicious. I already have a really great brown rice stuffed pepper recipe and was thrilled to find a veggie one using quinoa. I made the recipe vegan by omiting the cheese and also added some red pepper flakes to the mix since we love spicy food. I made this into 12 servings using 3 different colered peppers, since most people commented there was too much stuffing. Great presentation, left stems on just like the picture. Thanks for an awesome recipe!! The only request my husband had was to add corn next time. He didn't even notice that I omited the cheese in the stuffing. I added a slice of American to his and a vegan cheese slice to mine in the last few minutes of cooking as I do in my other stuffed pepper recipe. This will definitely be a staple in my kitchen.
At what point could you freeze this recipe? Before baking, or after, or either? Which would be best?
If I want to freeze this recipe, at what point is best to do it?
I am also interested when is the best time to freeze? Before you bake or freeze the peppers raw and then bake?
I make these quite regularly, often on a Sunday as lunch for the week. Last time I realised I didn't have any regular cheese on hand so melted in some Vegan cream cheese instead - turned them into a great vegan meal.
Great recipe. Add salt and seasoning like Mrs. Dash and you're good to go. I used cabbage because I didn't have spinach and it worked nicely, very mild flavor. Any cheese will do, I used colby/jack/chipotle pepper jack mix. I didn't have much tomato juice left after cooking but it wasn't dry. My first stuff pepper recipe and we're quite satisfied!
This is, by far, my most favorite vegan dish yet. I mixed red and white quinoa, added some organic canned corn, used 8oz of organic frozen chopped spinach and added yellow squash and zucchini alongside the carrot. Also, I squeezed in the juice of one lemon into the mix and for cheese, used Vegan rice cheese (mozz. and Cheddar). I only had 3 peppers but had enough to make 8 peppers easily! I highly recommend this dish considering I was not a fan of traditional stuffed peppers before!