Hazelnut Quinoa-Stuffed Peppers

Hazelnut Quinoa-Stuffed Peppers
Staff Writer
Hazelnut Quinoa-Stuffed Peppers
MeatlessMonday.com
Hazelnut Quinoa-Stuffed Peppers

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.

3
Servings
467
Calories Per Serving
Deliver Ingredients

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

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.

Nutritional Facts

Total Fat
27g
39%
Sugar
3g
3%
Saturated Fat
5g
21%
Carbohydrate, by difference
42g
32%
Protein
17g
37%
Vitamin A, RAE
980µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
722µg
100%
Calcium, Ca
498mg
50%
Choline, total
40mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
14g
56%
Folate, total
221µg
55%
Iron, Fe
14mg
78%
Magnesium, Mg
229mg
72%
Manganese, Mn
4mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
315mg
45%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
630mg
42%
Thiamin
1mg
91%
Water
233g
9%
Zinc, Zn
2mg
25%

Hazelnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Hazelnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.