Name: stuffed peppers with quinoa & spinach
Ingredients: 14.5 ounces vegetable broth; 1/3 cup quick-cooking barley ((for Gluten-Free, see Recipe Notes)); 1/3 cup quinoa, rinsed and drained; 2 tablespoons olive oil; 1/2 cup chopped onion ((about 2 ounces)); 2 garlic cloves, minced; 2 cups sliced fresh mushrooms ((about 6.5 ounces)); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 14.5-ounce can diced tomatoes, drained; 4 cups fresh baby spinach ((about 4.5 ounces)); 1 1/4 cups shredded Monterey Jack (or pepper jack) cheese ((5 ounces)); 3 large red sweet peppers

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Whether served as a main dish or as a side, these Stuffed Peppers with Quinoa & Spinach are delicious and satisfying. And the perfect offering for the vegetarians among us.

I can remember my mom making stuffed peppers fairly often back in the day. They were so good but quite different than the typical dish we see today.

They were always formed by filling upright green peppers that had the cap removed. The stuffing consisted mainly of browned ground beef and white rice. What is being proposed here is a sweeter, lighter version of that classic dish.

What you’ll use to make your Stuffed Peppers with Quinoa & Spinach…

Vegetable broth – A flavorful well-seasoned base used for simmering the grains. Chicken stock or broth can be substituted, although the final dish will then not be suitable for vegetarians.
Barley – It is important to use a quick cooking barley since it is simmered in the broth with the quinoa for a total of just twelve minutes. My go-to choice is organic Italian barley, available at Whole Foods or online at Amazon.
Quinoa – I use organic white quinoa, also available at Whole Foods or Amazon.
Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
Chopped onion – White, yellow or sweet onions may be used.
Minced fresh garlic – To avoid unwanted chunks, use your garlic press or cheese grater.
Sliced fresh mushrooms – I always use cremini (baby-portobello) mushrooms here. They have a meaty texture and smoky, earthy flavor that shines through. If you prefer a more mild flavor, white button mushrooms would be a good choice.
Salt & freshly ground black pepper
Diced tomatoes – Drained canned diced tomatoes work well. If you prefer fresh, cored & chopped plum tomatoes would be a good choice since they’re very meaty and not overly juicy.
Baby spinach – Fresh baby spinach is ideal in this recipe. The young tender leaves are more delicate with a slightly sweeter flavor compared to mature spinach.
Shredded Monterey Jack cheese – If you shred your own cheese, you’ll avoid added preservatives and anti-caking agents found in pre-shredded cheese. Plus, freshly shredded cheese usually tastes better and melts more smoothly. If need be, pepper jack cheese or cheddar cheese can be used as an alternative.
Red bell peppers – It’s important to use well-shaped, firm peppers with a glossy exterior. Avoid any that have soft spots. The sweetness of the red bell pepper is ideal but if you prefer some mild bitterness, opt for green bell peppers.

If you want to enjoy this as a gluten-free dish –

Simply omit the barley and double up on the quinoa. The final texture will be slightly different, but still totally delicious.

Preheat your oven to 400°F.
In a medium saucepan bring broth to boiling.
Add the barley and quinoa.
Return to boiling and reduce the heat to low.
Cook, covered, about 12 minutes or until tender.

Drain, reserving 1/3 cup cooking liquid; set aside.
If necessary, add additional broth or water so that you have 1/3 cup reserved liquid.

In a large skillet, cook onion and garlic in hot oil over medium heat for 2 minutes.
Add mushrooms; cook and stir for 4 to 5 minutes or until tender.
Stir in tomatoes, spinach, salt, and black pepper.
Add quinoa mixture and 1/2 cup of the cheese.
Stir to combine.
Remove from heat.

It’s time to talk peppers.

I am suggesting that you use red sweet bell peppers. That doesn’t mean that you must use them.

You could opt for green bell peppers. They have a slight bite when comparing them to the red variety …a mild bitterness. But they will definitely also hold their shape during the baking process.

I wouldn’t recommend using orange or yellow bell peppers …their skin is more tender and may not hold up as well in the oven.

Cut the peppers in half lengthwise.
Remove and discard the seeds and membranes from the peppers.
Sprinkle the insides of peppers lightly with salt and black pepper.

Fill the pepper halves with the quinoa mixture.
Place the peppers, filled sides up, in a 3-quart rectangular baking dish.
Pour the reserved cooking liquid into the baking dish around the base of the peppers.

Bake, covered, for 30 minutes.
Uncover and top the stuffed peppers with the remaining cheese.

Bake, uncovered, about 10 more minutes.
The peppers should be crisp-tender and the cheese should be browned.

Your Stuffed Peppers with Quinoa & Spinach are ready to enjoy.

Best to enjoy them while still warm from the oven. Enjoy.

5 from 1 vote

stuffed peppers with quinoa & spinach

Adapted from Better Homes & Gardens

Packed with whole grains and flavorful vegetables. Serve as a side or main dish.

Servings 6 servings

Author Rosemary Stelmach

Ingredients

14.5 ounces vegetable broth
1/3 cup quick-cooking barley (for Gluten-Free, see Recipe Notes)
1/3 cup quinoa, rinsed and drained
2 tablespoons olive oil
1/2 cup chopped onion (about 2 ounces)
2 garlic cloves, minced
2 cups sliced fresh mushrooms (about 6.5 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 14.5-ounce can diced tomatoes, drained
4 cups fresh baby spinach (about 4.5 ounces)
1 1/4 cups shredded Monterey Jack (or pepper jack) cheese (5 ounces)
3 large red sweet peppers

Instructions

Preheat oven to 400°F.
In a medium saucepan bring broth to boiling. Add barley and quinoa. Return to boiling; reduce heat to low. Cook, covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside. (If necessary, add additional broth or water in order to reserve 1/3 cup liquid.)
In a large skillet cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4 to 5 minutes or until tender. Stir in tomatoes, spinach, the salt, and the black pepper. Add quinoa mixture and 1/2 cup of the cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Bake, covered, for 30 minutes. Uncover; top stuffed peppers with the remaining cheese. Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and cheese is browned.

Recipe Notes

* To make gluten-free version: Omit the barley and double the amount of quinoa. Cook as directed.

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stuffed peppers with quinoa & spinach

What you’ll use to make your Stuffed Peppers with Quinoa & Spinach…