I looove stuffed bell peppers. It takes a little time and a little TLC but the bright, flavorful, and delicious result is always worth it to me.
This is a bit of a twist on the classic - I use MorningStar Crumbles instead of beef and deliciously toasted and roasted White Quinoa in place of rice. This ups the protein game for us veggies and keeps the meal light yet hearty.
There are a few extra steps to this recipe that you can take or leave, but if you’ve got the time - I say go for it!
Here’s what you’ll need:
Produce:
- 2 Bell Peppers (color of your choice, but I think the sweetness of the Red Bell Peppers adds to the meal)
- 1 Medium Onion
- 1 tsp Garlic
- 1 Stalk of Green Onion (for topping)
Grains:
- 1 cup Quinoa
Frozen:
- 1 Bag of MorningStar Farms Crumbles
Condiments:
- 2 cups of any Tomato Sauce (I used generic marinara but strongly feel that a chunky vegetable would be delicious)
- 2 cups of Vegetable Broth
Spices:
- 1 tsp Thyme
- 1 tsp Ground Sage
- 1 tsp Rosemary
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Black Pepper
- 1/2 - 1 tsp Salt
Dairy (for topping):
- 1/2 a cup of your favorite shredded Cheese, I went with white and yellow Cheddar
Let’s begin!
To start, set your oven to 350*.
Next, rinse your quinoa! I never used to rinse my rice but this removes any small rocks, dirt, dust or what-have you and honestly makes your grains taste better!
Next is a step I just discovered and will never skip again - toast your quinoa in a dry pan.
That’s right, just throw them into a nonstick pan on Medium heat and watch them turn to a toasty golden color (about 5 minutes). This add a nutty and warm flavor to the quinoa.
~ yum~
Whenever I cook with quinoa I wish I cooked with it more.
While that’s toasting add your 2 cups of Vegetable Broth to a pot and bring to a boil, once boiled and you’ve reached your golden quinoa status throw that into the pot, turn the heat to low and let simmer for about 15 minutes (until all the broth has been soaked up)
Now, these are the steps you don’t necessarily need.. You don’t need to toast the quinoa, and you can just cook it in water - but I will say that these steps are what really elevates this dish! So again, if you have the time - do it!
Now that the quinoa is cookin’ it’s time to get going with our “meaty” filling.
Add about 1 tbsp of Olive Oil to your pan and throw in the chopped onion and 1 tsp of garlic over medium heat, cook until translucent and just starting to brown.
Here’s where we use those multi-tasking super powers we all (sort of) have.
While the onion and garlic is frying, bring another pot of water to boil. If you have a steamer rack throw that on top once you start seeing bubbles. Place your bell peppers on that sucker, with the tops - stems removed. These will steam for about 5-6 minutes. This is just to precook the peppers and shorten the baking time. I like steaming my vegetables when possible because this preserves a lot of the nutrients that can be lost by boiling or frying.
Alternatively, if you don’t have a steamer rack just pop the peppers in the microwave for about 5 minutes to soften - or just up your baking time by ~15 minutes.
Now let’s check in on where we’re at:
Honestly, I felt like I had eight arms while I was making this dish, but if you time everything right it all works itself out!
Once your onion and garlic is done throw in the entire bag of Morningstar Crumbles, and add the spices. I let my bag of Crumbles sit out on the counter while I prepped everything else, so they weren’t entirely thawed but no longer frozen.
Now, let that cook for a few minutes for the Crumbles to really soak up the spices. Once that begins to brown add your 2 cups of tomato sauce.
Keep this on medium heat for a few minutes, once some of the moisture has evaporated from the Crumbles and tomato sauce, reduce heat to low and let simmer. Sample it at this point and adjust the seasonings to your taste.
While that’s simmering your Bell Peppers and Quinoa should be done! Once you’re at a good place with the “meat” sauce remove from heat.
Now you’re ready to assemble!
Place the Bell Pepper bottoms in a pan lined with parchment paper. I like using this loaf pan because it keeps the peppers upright during the cooking. Fill the bottom about halfway with your quinoa, the fill the rest with your “meat” sauce. Really stuff it in there, don’t be afraid! The more the absolutely merrier.
Now throw that into the oven for 30 minutes!
(In case you're thinking it - I will have a “how to clean your oven” post coming up. Taking this photo really reminded me how much it needed a deep clean.)
While your peppers are cooking feel free to dance around your kitchen, clean up a little, hug your pet, or, if you’re trapped like I am, listen to a 30 minute history lesson on the Lord of the Rings: Two Towers movie by your boyfriend who cued it up on Netflix but insisted on the lesson before we started.
~help~
Better yet! If you’re really hungry by this point and too impatient to wait, make yourself a deconstructed Stuffed Bell Peppers bowl as an appetizer.
First, chop up your Bell Pepper tops (you didn’t think I forgot about them, did you!)
Then just fill your bowl with the Quinoa and Filling! Top with the chopped Bell Peppers, shredded cheese, and chopped Chives. And voila! Appetizer to hold you over while your wait:
(This is also a great way to use the remaining quinoa and filling at later dates)
Or if you’re, unlike me, a patient person, wait the full 30 minutes and whip those cooked babies out.
Now top with your shredded cheese (be generous) and switch your oven from Bake to Broil.
Throw the peppers back in for LITERALLY a couple minutes, just until the cheese is melted and has started browning. I waited a full five-ish minutes and the sides of my peppers burned a little. Don’t worry, we still ate every bit of it.
Once the cheese is melted top with your fresh Chives and your done!
Look at those colors - I can’t. I love vibrant fresh food.
If you’re feeling real frisky a topping of sour cream, or Cholula Hot Sauce on top would really add to it.
But honestly, we just dug right in. I just love how the peppers turned out, still a bit crunchy but soft, the hearty “meat” sauce is so comforting, and the quinoa cooked in the broth, YUM.
Every bite of this is full of flavor!
Bon appetite!
See the Pinable/Printable Recipe below:
Hope you all enjoy!
*** Recipe Disclaimer ***
As someone who has suffered from disordered eating in the past, I very consciously do not include caloric information on my recipes. This is a personal choice to avoid falling into dangerous habits again. However I do make sure all of my recipes are healthy, nutritious, and well balanced to leave you happy, healthy, and satisfied!
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