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
265
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
9g
13%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
37g
28%
Protein
13g
28%
Vitamin A, RAE
956µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
500µg
100%
Calcium, Ca
342mg
34%
Choline, total
36mg
8%
Fiber, total dietary
7g
28%
Folate, total
266µg
67%
Iron, Fe
13mg
72%
Magnesium, Mg
161mg
50%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
240mg
34%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
410mg
27%
Thiamin
1mg
91%
Water
280g
10%
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.