Stuffed Peppers with quinoa is worth the time it takes. These are the most flavorful stuffed peppers I have had. I am not the largest fan of quinoa but found this recipe when I was working my through The Skinny Taste Cookbook and thought why not give it a try.
With most recipes I cannot help but change them a little. I think of a recipe as a starting place then I add or take things out to fit our tastes. I can honestly say I did not modify this one too much.
I highly recommend The Skinny Taste Cookbook to anyone who is cooking light but loves big flavors.
Cost Per Serving $5.15 as of April 2022
If you have zero ingredients then this recipe will cost about $20.61.
If you have a fully stocked pantry this recipe will cost about $16.86.
- Cost per serving reduces to $4.22.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove and Oven
Recipe serves: 4
Equipment needed: 1 roasting pan and 1 medium pot
Total time: 70 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $3.75.
Pantry & Spices
Total: $3.75 as of April 2022
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olive oil 17 fl oz $2.77
-
oregano $0.98
Grocery
Total: $16.86 as of April 2022
-
2 red peppers $2.76
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1 bulb garlic $0.48
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1 onion $0.62
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1 bag spinach 6 oz $2.73
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1 bunch of fresh basil $1.98
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1 bag quinoa 16 oz $2.97
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1 can vegetable broth $0.67
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1 can crushed tomato 14.5 oz $0.69
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1 bag shredded mozzarella cheese $1.98
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1 parmesan romano cheese $1.98
Let's prep!
| ½ cup quinoa |
| 1 can vegetable broth 14.5 oz. |
| 1 teaspoon olive oil |
| 2 garlic cloves, chopped |
| 1 can crushed tomatoes 14.5 oz. |
| ⅓ cup grated parmesan cheese |
| ½ cup baby spinach |
| 2 tablespoons fresh basil |
| ½ cup mozzarella cheese |
| 2 large red bell peppers |
| Salt |
| Pepper |
| ¼ teaspoon oregano |
- Gather all your ingredients and measuring tools
- Chop 2 cloves of garlic and place in a small prep bowl; set aside
- Chop 1 small onion (1/2 cup) and place in a small prep bowl; set aside
- Julienne 2 tablespoons of fresh basil, place in a small prep bowl; set aside.
- Slice 2 red peppers in half, stem to bottom. Remove white parts and seeds.
- In a small prep bowl add:
- ¾ cup canned tomatoes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon oregano
- Get out a casserole dish with a lid or use tin foil.
- Add ½ cup vegetable broth to the bottom of the pan. Add peppers face up.
Let's cook!
- Complete the prep from the prep tab above.
- Preheat oven to 350°
- Prepare ½ cup quinoa per package directions using vegetable broth instead of water. Be sure to rinse uncooked quinoa before putting it in a pot.
- Heat a sauce pan over medium heat and sauté onion until soft 4 – 5 min.
- Add garlic for 1 minute then add the bowl of tomatoes and spices. Simmer for 5 minutes.
- Remove from heat then add to the tomato mixture:
- cooked quinoa
- 3 tablespoons parmesan cheese
- ½ cup baby spinach
- fresh basil
- ¼ cup mozzarella cheese
- Add ½ cup mixture to each pepper.
- Top each pepper with:
- 1 teaspoon grated parmesan cheese
- ¼ cup crushed tomatoes
- 1/8 cup mozzarella cheese.
- Cover and bake for 45 – 50 minutes
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 6
Side Options
Side Salad
Vegetables such as broccoli, cauliflower, green beans, carrots, etc.
