Quinoa And Mushroom Stuffed Peppers Recipes

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• Cook quinoa according to package instructions.
• In a large skillet, over medium heat, heat 2 tablespoons of olive oil. Add the mushrooms and onion, and cook, stirring, until softened and all the moisture has disappeared (about 10 minutes).
• Add the garlic and cook for 30 seconds. Stir in the canned tomatoes, thyme, salt, and black pepper. Simmer over low heat for about 10 minutes more.
• Turn off the heat and stir in the cooked quinoa, Parmesan cheese, almonds, and parsley.
• Preheat the oven to 400°F (200°C).
• Place the pepper halves, cut sides up, in a large baking dish. Spoon the mushroom quinoa mixture into the peppers, mounding if necessary. Drizzle with the remaining tablespoon olive oil and lemon juice.
• Cover with foil and bake for about 50 minutes - 1 hour, or until the peppers reach your desired level of tenderness.
• Uncover, top with the shredded mozzarella cheese, and bake for 5-10 minutes more until the cheese has melted.

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

QUINOA & MUSHROOM STUFFED PEPPERS

Steps:

• In a large pan saute chopped onion and mushrooms in coconut oil.
• Add in the quinoa and chicken broth to the pan and cover.
• Simmer for 35 - 40 minutes or until liquid is absorbed and quinoa is cooked, add salt to taste.
• Put the quinoa filling into the sliced peppers on a pan.
• Bake for 30 minutes at 350.

QUINOA AND MUSHROOM STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut peppers either in half or a hole in the top. Remove all seeds.
• 3. Bake peppers while preparing mix.
• 4. Heat olive oil. Saute onions, garlic, mushrooms until tender.
• 5. Mix in quinoa, water, salt, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer for 15-20 minutes, until water is dissolved and quinoa is tender.
• 6. Spoon mixture into peppers and bake another 15-20 minutes.

QUINOA-STUFFED MUSHROOMS

Steps:

• Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
• While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
• Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
• Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
• Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

QUINOA STUFFED BELL PEPPERS

Steps:

• Pre-heat oven to 325 degrees.
• Cook quinoa as per packet.
• Steam peppers until soft but not limp.
• In a large skillet, saute the onion and mushrooms in butter.
• Add the diced tomatos (reserving the juice).
• Add the crushed garlic and salsa.
• Cook over medium heat for 10 minutes.
• Add the sherry and simmer 10 more minutes.
• Fold in quinoa.
• Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
• Thin remainder with reerved juice and pou around peppers.
• Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.