Quinoa Stuffed Peppers Recipe

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
1/2 C. quinoa
2 Tbsp extra virgin olive oil
1/2 C. onion, minced
1 tsp Daregal frozen garlic
1 cup fresh or defrosted frozen corn
1 cup spinach, chopped
1 1/2 tsp Daregal frozen basil
salt & pepper to taste
1/2 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.

What is your favorite use for fresh herbs?

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Yield: 2 Servings

Quinoa Stuffed Peppers

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This Quinoa Stuffed Peppers recipe fills bright red peppers with quinoa, spinach, corn, cheese and herbs.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 red peppers
• 1/2 C. quinoa
• 2 Tbsp extra virgin olive oil
• 1/2 C. onion, minced
• 1 tsp Daregal frozen garlic
• 1 cup fresh or defrosted frozen corn
• 1 cup spinach, chopped
• 1 1/2 tsp Daregal frozen basil
• salt & pepper to taste
• 1/2 C. finely shredded mozzarella cheese

Instructions

1. 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.
2. Meanwhile, slice top off of red pepper and remove seeds and membranes.
3. 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.
4. Fill peppers with quinoa/veggie mixture and replace their tops. Bake in shallow baking dish (uncovered) for 20 minutes.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 14mgSodium: 369mgCarbohydrates: 48gFiber: 8gSugar: 12gProtein: 14g

Nutrition is calculated automatically and may not be accurate.

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