Hazelnut Quinoa-Stuffed Peppers

Staff Writer
Hazelnut Quinoa-Stuffed Peppers
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
494
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup quinoa, rinsed
  • 2 Cups water
  • 1/2 Teaspoon salt
  • 3 large red or orange bell peppers, halved and seeded
  • 1 Tablespoon olive oil
  • 1 shallot, minced
  • 1/2 Cup hazelnuts, diced
  • 1 Teaspoon cumin
  • 2 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.

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.

Nutritional Facts

Total Fat
27g
41%
Sugar
8g
N/A
Saturated Fat
2g
12%
Protein
14g
28%
Carbs
53g
18%
Vitamin A
282µg
31%
Vitamin B6
0.9mg
44.2%
Vitamin C
161mg
100%
Vitamin E
8mg
39%
Vitamin K
109µg
100%
Calcium
103mg
10%
Fiber
10g
39%
Folate (food)
230µg
N/A
Folate equivalent (total)
230µg
58%
Iron
5mg
30%
Magnesium
187mg
47%
Monounsaturated
17g
N/A
Niacin (B3)
3mg
13%
Phosphorus
383mg
55%
Polyunsaturated
5g
N/A
Potassium
921mg
26%
Riboflavin (B2)
0.4mg
20.8%
Sodium
425mg
18%
Thiamin (B1)
0.4mg
29.9%
Zinc
3mg
19%

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