Bell peppers filled with a melange of assorted veggies and quinoa, topped with tomato sauce. It’s the perfect time of year for these EASY VEGETARIAN STUFFED PEPPERS.
- •1 cup cooked quinoa
- •6 large greenhouse bell peppers, seeded, caps reserved
- •1 handful green beans, ends trimmed, chopped
- •1 small zucchini, diced
- •1 handful asparagus, chopped
- •2 tablespoons chopped fresh basil
- •2 tablespoons olive oil
- •½ a yellow onion, finely diced
- •2 cloves garlic, finely diced
- •1 cup assorted mushrooms, chopped
- •2 celery ribs, finely diced
- •1 carrot, peeled and diced
- •1 sweet potato, peeled and diced
- •salt and pepper to taste
- •4 cups tomato sauce
- Preheat oven to 375°F. Cut caps off of peppers and reserve. Trim away seeds from inside of each pepper and stand peppers upright in an 8 x 8-inch glass casserole dish. Set aside. Heat tomato sauce and simmer on low until use.
- Place cooked quinoa, beans, zucchini, asparagus and basil into a medium-sized bowl.
- Set a medium-sized skillet on medium-high heat. Once hot, add oil and allow to come to temperature, noted when oil shimmers. Cook onions and garlic until soft and translucent. Add mushrooms and celery, allowing them to cook for a minute before adding the carrot and sweet potato. Sauté until just slightly soft.
- Transfer cooked vegetables into bowl of raw vegetables and stir together. Adjust with salt and pepper to taste.
- Transfer stuffing into peppers, packing down firmly. Spoon tomato sauce onto the stuffed peppers and into the bottom of the casserole dish. Place caps onto the peppers and cover the dish loosely with tinfoil.
- Transfer to oven and bake for 45 minutes. Remove from oven and discard tinfoil. Increase oven temperature to 400°F. Return peppers to oven and bake for an additional 15 minutes.
- Remove from oven and serve in soup plates, spooning tomato sauce from the dish onto each.
Recipe by Weekend at the Cottage