Quinoa Stuffed Red Peppers

Vicki Adrian
Buhler, Kansas

Screen shot 2013-07-16 at 1.45.47 PM

3 large red peppers
1 cup Quinoa, (rinsed) or buy the pre-rinsed kind 🙂
2 cups water
2 Tbls. olive oil (optional)
1 medium onion, diced
3 stalks celery, diced
2 cloves garlic, minced
8 oz. white mushrooms, chopped
2 – 15 oz cans petite diced tomatoes, drained (reserve juice)
8 oz. prepared salsa
chili powder to taste
salt & pepper to taste
dried parsley for garnish

Preheat oven to 325 degrees. Cut peppers in half vertically and remove inner membrane and seeds.  Steam until soft but do not over cook. Remove and drain. Place in baking dish that has been sprayed with Pam. Set aside.  Cook Quinoa as directed on the package.  Set aside.  Saute diced onions, celery, garlic & mushrooms in a large non stick skillet (or use a little olive oil if you like) until soft.  Add drained tomatoes, salsa, prepared quinoa, then add chili powder, salt and pepper to taste.  Using an ice cream scoop, fill each red pepper half with mixture.  Put remaining onion mixture around the red pepper halves.  Pour reserved tomato juice all over the peppers and the filling.  Bake for approximately 25 minutes or until hot.  Serve with a nice garden salad.  This is a very pretty, colorful summer dish!

This recipe is Gluten, Dairy & Meat Free. Very healthy for you, and is approved by my friend Flo! 🙂

Adrian’s Boutique
118 N. Main
Buhler, KS 67522


Monday-Saturday 10 am – 5 pm

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