Ingredients
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Quinoa Stuffing
- 1 Tbsp salted butter
- 1 medium yellow onion, chopped
- 2 medium carrots (1.5 cups), chopped
- 3 celery stalks (1 cup), chopped
- 1 cup quinoa
- 1.5 cups low-sodium vegetable broth
- 2-3 bay leaves
- 1 cup crimini or shiitake mushrooms, chopped
- 3/4 cup cashews, roughly chopped
- 2 tsp fresh rosemary, removed from stems & roughly chopped
- 2 cups kale, roughly chopped
Bell Peppers
- 4 large bell peppers, deseeded with the stems cut off
- 1/2 cup Pecorino Romano
- salt & pepper to taste
Instructions
- Preheat oven to 425ºF. Line a small baking sheet with greased parchment paper. Place the bell peppers on the baking sheet.
- In a large saucepan, heat the butter on medium heat & toss in the onions when butter is melted. Sauté onions for about 15 minutes until translucent. Add in the carrots, cashews, & celery, stirring occasionally. Cook for about 10 minutes.
- Deglaze saucepan with vegetable broth & add quinoa. Bring to a boil & then reduce heat to low & cover quinoa. Stir in bay leaves, mushrooms, & rosemary & cook until quinoa is fully cooked; about 20 minutes.
- Mix in kale & cook until slightly wilted; about 10 minutes. Salt & pepper to taste. Remove from heat & set aside to cool for 5-10 minutes.
- Sit the bell peppers upright & stuff them with your quinoa mixture. Sprinkle cheese on top of them with a pinch of salt & pepper. Bake for 10-12 minutes or until the bell peppers have tenderized.
- Remove from oven & enjoy!
Notes
This recipe can be made vegan! Replace butter & cheese with vegan alternatives.
- Prep Time: 15
- Cook Time: 25
- Category: Mains
- Method: Baked
- Cuisine: New American
Nutrition
- Serving Size: 4
- Calories: 484
- Sugar: 5
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 59
- Protein: 19
- Cholesterol: 22