How to Make Herbed Quinoa-Stuffed Bell Peppers with Tomato Sauce
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Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds.
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Cook quinoa in water according to package instructions and fluff.
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Heat olive oil in skillet, sauté mushrooms and spinach 4–5 minutes until softened.
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Mix cooked quinoa with sautéed vegetables, salt, pepper, oregano, and basil.
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Fill peppers with quinoa mixture. Stand in baking dish.
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Blend tomato puree with garlic; pour around peppers. Cover and bake 35 minutes.
Pro Tips for Perfect Herbed Quinoa-Stuffed Bell Peppers with Tomato Sauce
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large bell peppers, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Herbed Quinoa-Stuffed Bell Peppers with Tomato Sauce?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Herbed Quinoa-Stuffed Bell Peppers with Tomato Sauce?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large bell peppers?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.