Quinoa spicy stuffed peppers
Team: Thunderchefs
Host School: Missosquoi Valley Union HS
Age Group: High School
Ingredients
Quinoa spicy stuffed peppers:T chef's HS
Ingredients:
1 cup quinoa
2 cups vegetable broth
4 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
Two large tomatoes, diced
6 yellow bell peppers, tops cut off
1 cup shredded mozzarella cheese
1 cup mushrooms, diced
1 cup carrots, diced
1/2 cup spinach, chopped
1/2 cup broccoli, diced
1 cup of black beans
Salt & pepper to taste
2 tablespoons of parsley
3 tablespoons of crushed red pepper
2 tablespoons of cajun
2 tablespoons of cilantro leaves
Preparation Instructions
Directions:
Preheat oven to 350 degrees F.
Mix quinoa and vegetable broth in a saucepan; bring to a boil. Cover, reduce heat to medium heat, and simmer until broth is fully absorbed.
Heat 2 tablespoons of olive oil in a large skillet over medium heat: cook and stir half of diced onions and two cloves of garlic until soft (5-7 minutes) add tomatoes and spices; heat until tomatoes are soft (about 10 minutes). Blend mixture until smooth.
Heat other 2 tablespoons of olive oil in large skillet over medium heat: cook and stir other half of diced onions and two cloves of garlic until soft (5-7 minutes) add mushrooms, carrots, spinach, broccoli, black beans, salt and pepper. Cook until softened (about 10 minutes)
Add tomato mixture and quinoa into vegetable mixture. Add 1/2 cup of mozzarella cheese into mixture. Fill bell peppers with quinoa-vegetable mixture, place peppers in a baking dish
Bake in preheated oven until bell peppers are slightly tender (about 18 minutes).