Hazelnut Quinoa-Stuffed Peppers

Hazelnut Quinoa-Stuffed Peppers
MeatlessMonday.com

Ingredients

  • 1 Cup  quinoa, rinsed
  • 2 Cups  water
  • 1/2 Teaspoon  salt
  • large red or orange bell peppers, halved and seeded
  • 1 Tablespoon  olive oil
  • shallot, minced
  • 1/2 Cup  hazelnuts, diced
  • 1 Teaspoon  cumin
  • cloves garlic, minced
  • 2 Cups  spinach, chopped
  •   Cooking spray

Shallots and hazelnuts are sautéed together and seasoned with cumin and garlic before being mixed with protein-packed grain quinoa. The bell pepper "bowls" are roasted to bring out their natural sweetness, which contrasts beautifully with the nutty filling. This recipe comes to us from Donna of Apron Strings.

See all recipes for quinoa.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

Directions

Combine the quinoa, water, and salt in a medium-sized saucepan over medium-high heat. Bring to a boil, reduce the heat to low, cover, and simmer until the quinoa is fully cooked and all the water has been absorbed, about 15 minutes. Set aside. Place the bell peppers in an 8-by-10-inch baking pan.

Preheat the oven to 350 degrees.

Heat the olive oil in a sauté pan over medium-high heat. Add the shallot and sauté until it begins to become fragrant, about 1 minute. Add the hazelnuts and cumin and cook for 1 more minute. Add the garlic and spinach and cook until the spinach is lightly wilted, about 1 more minute. Add the quinoa, stir to combine all ingredients evenly, and remove the pan from the heat.

Spoon the quinoa mixture into the bell pepper halves. Spray lightly with oil. Place the stuffed peppers in in the oven. Roast until the peppers have softened and the filling is lightly browned, about 25-30 minutes. Serve 2 pepper halves per person.

Nutrition

Calories per serving:

444 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

22%

Servings:

3
  • Fat 61g 94%
  • Carbs 164g 55%
  • Saturated 6g 29%
  • Fiber 31g 126%
  • Sugars 28g
  • Protein 41g 83%
  • Sodium 1,269mg 53%
  • Calcium 307mg 31%
  • Magnesium 562mg 140%
  • Potassium 2,983mg 85%
  • Iron 17mg 92%
  • Zinc 9mg 58%
  • Phosphorus 1,157mg 165%
  • Vitamin A 21,096IU 422%
  • Vitamin C 656mg 1,093%
  • Thiamin (B1) 1mg 90%
  • Riboflavin (B2) 1mg 68%
  • Niacin (B3) 9mg 46%
  • Vitamin B6 3mg 150%
  • Folic Acid (B9) 741µg 185%
  • Vitamin E 24mg 119%
  • Vitamin K 331µg 414%
  • Fatty acids, total monounsaturated 39g
  • Fatty acids, total polyunsaturated 12g
See detailed nutritional info Have a question about nutritional data? Let us know.

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