How to Make Quinoa and Goat Cheese Stuffed Bell Peppers

Simple Summary

These colorful Stuffed Bell Peppers combine the nutty goodness of quinoa with creamy goat cheese for a delicious and nutritious vegetarian meal that's both elegant and satisfying.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large bell peppers (any color, tops removed and seeded)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 1/4 cup pine nuts, toasted (optional)

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed.

3. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.

4. Add zucchini to the skillet and cook for another 3-4 minutes until slightly tender.

5. Stir in cherry tomatoes, oregano, and thyme. Cook for 2 more minutes. Season with salt and pepper to taste.

6. In a large bowl, combine the cooked quinoa with the vegetable mixture. Gently fold in crumbled goat cheese and chopped basil.

7. Place the bell peppers in a baking dish. Fill each pepper with the quinoa mixture, pressing down gently to pack it in.

8. Cover the baking dish with foil and bake for 30-35 minutes.

9. Remove foil and bake for an additional 10 minutes, or until peppers are tender and the tops are lightly browned.

10. If using, sprinkle toasted pine nuts over the stuffed peppers before serving.

Chef's Notes

• For a burst of color, use a variety of bell pepper colors like red, yellow, and orange.
• To make this dish vegan, omit the goat cheese or replace it with a vegan cheese alternative.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• For added protein, you can mix in some cooked lentils or chickpeas to the quinoa stuffing.
• If you prefer a softer pepper, blanch them in boiling water for 2-3 minutes before stuffing and baking.

Nutritional Info

Per serving (1 stuffed pepper): Approximately 350 calories, 15g protein, 45g carbohydrates, 16g fat. This dish is rich in fiber, vitamins A and C, and contains healthy fats from olive oil and pine nuts. The quinoa provides a complete protein source, making this a nutritious vegetarian meal.

Serving Suggestions

Serve these Quinoa and Goat Cheese Stuffed Bell Peppers as a main course alongside a crisp green salad or steamed green beans. For a more substantial meal, pair with a slice of crusty whole grain bread. A light, crisp white wine like Sauvignon Blanc or a refreshing sparkling water with lemon complements the flavors nicely. Garnish with additional fresh basil leaves for a pop of color and aroma before serving.