Tag Archives: casserole

Veggie & Quinoa Baked Stuffed Peppers #SundaySupper

These stuffed peppers are loaded with high-protein quinoa, and a salty cheddar cheese that makes these a  healthy and delicious option for a meatless dinner.

Veggie & Quinoa Baked Stuffed Peppers

The Sunday Supper bloggers are sharing their favorite meatless casseroles to enjoy anytime, but with the upcoming Lent season, this is often a need for many people who avoid meat, at the very least on Fridays. Whether you are vegetarian or just observing Lent, these stuffed peppers really are easy and satisfying and reheat wonderfully, making this great for leftovers too.

Veggie Quinoa Stuffed Baked Peppers

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I adapted this recipe from the Moosewood Restaurant New Classics cookbook.

What you need:

1 cup quinoa, uncooked
6 medium green bell peppers
3 TBSP. olive oil, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup carrots, peeled and diced small
2 celery stalks, diced, small
1 small zucchini, diced small
1 1/2 cups frozen corn kernels
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. red pepper flakes
1 TBSP. fresh cilantro
1 1/2 cups cheddar cheese, grated

Here’s the process:

First, cook the quinoa.

While that cooks, cut the bell peppers in half, lengthwise, and discard the seeds and stem. Brush the peppers inside and out, with 2 TBSP. of the oil. Place side down on a parchment lined baking pan. Bake for  15-20 minutes in an oven set to 400*. You want them soft but not overly so. Remove when done.

While those bake, cut up all your veggies, and saute them the remaining 1 TBSP. of oil in a pan set to medium. Add the spices. Cook, covered for 10 minutes or until the carrot is tender. When the veggies are cooked, add the quinoa and mix together. Season with salt and pepper to taste.

Take your cooked peppers and place open side up, in a sprayed 9X13″ casserole dish. Fill with about 1/2 cup of the quinoa mixture until all the peppers are filled. Sprinkle the cheese over all, and bake in a 350* oven for 10-15 minutes until hot.

Veggie & Quinoa Stuffed Peppers

Serves 6.

Here’s a printable recipe:

Veggie & Quinoa Baked Stuffed Peppers #SundaySupper

Veggie & Quinoa Baked Stuffed Peppers #SundaySupper

Ingredients

  • 1 cup quinoa, uncooked
  • 6 medium green bell peppers
  • 3 TBSP. olive oil, divided
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup carrots, peeled and diced small
  • 2 celery stalks, diced, small
  • 1 small zucchini, diced small
  • 1 1/2 cups frozen corn kernels
  • 2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1 TBSP. fresh cilantro
  • 1 1/2 cups cheddar cheese, grated

Instructions

  1. First, cook the quinoa. To 2 cups water, add 1 cup quinoa. Bring to a boil then simmer for 15 minutes until the water is absorbed. Set aside.
  2. While that cooks, cut the bell peppers in half, lengthwise, and discard the seeds and stems. Brush the peppers inside and out, with 2 TBSP. of the oil. Place side down on a parchment lined baking pan. Bake for  15-20 minutes in an oven set to 400*. You want them soft but not overly so. Remove when done.
  3. While those bake, cut up all your veggies, and saute them the remaining 1 TBSP. of oil in a pan set to medium. Add the spices. Cook, covered for 10 minutes or until the carrots are tender. When the veggies are cooked, remove from heat and add the quinoa and mix together. Season with salt and pepper to taste.
  4. Take your cooked peppers and place open side up, in a sprayed 9X13" casserole dish. Fill with about 1/2 cup of the quinoa mixture until all the peppers are filled. Sprinkle the cheese over all, and bake in a 350* oven for 10-15 minutes until hot.
  5. Serves 6.
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Veggie & Quinoa Stuffed Peppe

And here are more great meatless casserole ideas for you:

Meatless Casseroles for Lent

Marvelous Meatless Meals

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 Veggie & Quinoa Baked Stuffed Peppers (1Links within the post may be affiliate links, which means if you make a purchase through one of these links, HAG receives some sort of payment, and is happy because she can keep the blog going (read full disclosure). Linking with Sunday Dinner Bell, Meatless Mondays @ Confession of a MotherRunner.

Spaghetti Squash Casserole

 

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“You used to make this all the time.  I love this!”

MoonDog loves his veggies.  And so do I.  This casserole makes you feel like you are the healthiest person on the planet.  Rich and satisfying, yet chock full of heart-healthy veggies. Not a favorite of my kids, but no casseroles really are.  My husband and my sister love this dish.  My sister gets the vegetarian version of this, which is really easy to do, as I will describe.

Spaghetti Squash Casserole

Ingredients

  • 3 Tbsp oil
  • 1 cup sliced mushrooms
  • ¼ cup chopped celery
  • ½ cup chopped peppers (green or red)
  • 2 boneless chicken breasts, cooked and diced or pulled
  • 1 small to medium spaghetti squash cooked (directions below)
  • ¼ cup dried breadcrumbs, 1/8 cup reserved
  • ½ tsp each of Salt, pepper, garlic powder, basil, oregano
  • ½ cup plain greek yogurt, or sour cream
  • ½ cup shredded cheese (cheddar, swiss, or parmesan are good)

Instructions

First make the squash. There are probably lots of ways to do this, but I always do it like this:

Get a 9x13 pyrex or oven baker and spray it.

Fill this baker with 1 inch of water in the bottom.

Cut your squash lengthwise in half. Be Careful! Squash are slippery, and kind of clumsy.

Seed the squash and then place open side down in the water. Bake at 400* for about 30 minutes or until the squash meat pulls like spaghetti. Set aside to cool.

While the squash cools, heat up a large skillet on the stove.

Add the oil and cook the mushrooms, celery and bell pepper until tender. Add the cooked chicken, herbs, ¼ cup breadcrumbs, squash for about 5 minutes. Add in the sour cream and the cheese.

Spoon all of this huge mixture into a greased 9x13 casserole, sprinkling with the reserved 1/8 cup breadcrumbs.

Bake for 25 minutes with a top on and another 10 with foil off to brown the topping.

Notes

This is a great make-ahead or freeze ahead dinner. I have also made this all vegetarian, by eliminating the chicken and adding 1 cup of cooked leeks, or cooked broccoli. It is very friendly to using what you have on hand or leftover!

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