This Quinoa Stuffed Peppers recipe fills bright red peppers with quinoa, spinach, corn, cheese and herbs.
I love to use fresh herbs in my cooking, but I hate waste.
I usually find that when I buy fresh herbs for a recipe (such as my yummy quinoa stuffed peppers recipe I will share below) I end up using only a little bit of it and then the rest goes bad in the refrigerator before I have a chance to use it.
So, I jumped at the opportunity to review Daregal Gourmet Fresh Frozen Herbs.
Daregal Gourmet Fresh Frozen Herbs are ready-to-use frozen chopped herbs that can go directly from your freezer into any recipe, salad, sauce, soup, etc. with NO thawing necessary.
It gives you the option of having fresh herbs any time of year and since they stay in your freezer – no waste! The offer basil, cilantro, parsley and garlic – great choices for me since those are the herbs I used most often!
I decided to put the Daregal fresh frozen herbs to test in one of my favorite recipes that I have not made in a long time: Quinoa Stuffed Peppers. Let me just say they work great!
Quinoa Stuffed Peppers Recipe
Ingredients:
2 red peppers
½ C. quinoa
2 tablespoon extra virgin olive oil
½ C. onion, minced
1 teaspoon Daregal frozen garlic
1 cup fresh or defrosted frozen corn
1 cup spinach, chopped
1 ½ teaspoon Daregal frozen basil
salt & pepper to taste
½ C. finely shredded mozzarella cheese
How to make Quinoa Stuffed Peppers:
Add 1 C. water to quinoa in a small saucepan and bring to boil. Cover and simmer until water is absorbed – 5 to 10 minutes. Preheat oven to 375 degrees.
Meanwhile, slice top off of red pepper and remove seeds and membranes.
Heat olive oil in skillet on medium high. Add onion and sautée until translucent. Add garlic, corn and spinach.
Season with basil, oregano and salt and pepper to taste.
Sautée 1 to 2 minutes.
Remove from heat and stir in quinoa and then cheese.
Fill peppers with quinoa/veggie mixture and replace their tops. Bake in shallow baking dish (uncovered) for 20 minutes.
Where to Buy: Daregal Gourmet herbs are available on Amazon.com and in the Northeast region at Stop n Shop, Giant Landover, Shaws and coming soon to Price Chopper.
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Quinoa Stuffed Peppers
Ingredients
- 2 red peppers
- ½ C. quinoa
- 2 tablespoon extra virgin olive oil
- ½ C. onion minced
- 1 teaspoon Daregal frozen garlic
- 1 cup fresh or defrosted frozen corn
- 1 cup spinach chopped
- 1 ½ teaspoon Daregal frozen basil
- salt & pepper to taste
- ½ C. finely shredded mozzarella cheese
Instructions
- Add 1 C. water to quinoa in a small saucepan and bring to boil.
- Cover and simmer until water is absorbed – 5 to 10 minutes.
- Preheat oven to 375 degrees.
- Meanwhile, slice top off of red pepper and remove seeds and membranes.
- Heat olive oil in skillet on medium high.
- Add onion and sautée until translucent.
- Add garlic, corn and spinach. Season with basil, oregano and salt and pepper to taste.
- Sautée 1 to 2 minutes.
- Remove from heat and stir in quinoa and then cheese.
- Fill peppers with quinoa/veggie mixture and replace their tops.
- Bake in shallow baking dish (uncovered) for 20 minutes.
Nutrition
Karen - Desert Chica Ramblings says
I’ve never seen fresh frozen herbs. I don’t usually bother with fresh herbs but I love the idea of having some favorites on hand in the freezer!
Brett says
What a cool twist on stuffed peppers- my family loves stuffed peppers. Might have to try these. We are trying new thins once a week
Becky Willis says
These look so GOOD! I love the idea of the herbs. I have bought ‘fresh’ before and usually it is more than I need so then they wilt lol. But dried just sometimes seems to be ‘not enough’… Again love the idea of this recipe!
Sabrina Radke says
This looks really delicious! Fresh frozen herbs sound fabulous too, I’m definitely going to try those!
Melissa @ SavingCentsWithSense.net says
That looks delicious! And I love that these herbs are frozen to be ready when you need them.