Quinoa Stuffed Peppers {Gluten Free}

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When it comes to dinner, we’re all about simplicity in this household. (Oh, and flavor of course!) These easy-to-make gluten free quinoa stuffed peppers did just the trick for our Monday night dinner this week. Hubby approved!

Quinoa Stuffed Peppers {Gluten Free}

makes about 4 servings (2 peppers per person)

What ya need:

  • 8 medium bell peppers (mix of yellow, orange & red!)
  • 1 c. quinoa (rinsed)
  • 1 jar all-natural marinara sauce
  • 1 package ground turkey
  • 1 can black beans
  • 1 Vidalia onion, chopped
  • olive oil
  • 2 cloves garlic
  • about 2 c. shredded cheese (mozzarella, cheddar or monterey jack best!)
  • salt & pepper to taste

1. Rinse quinoa & add to pot with about 2 c. water. Bring to a boil, then lower heat and cover for about 15 minutes.

2. In the meantime, sauté onion in olive oil on medium heat until cooked through. Lower heat, add in crushed garlic, and stir for another minute. Set aside.

3. In same pan, cook the turkey burger on medium heat. Once cooked, add in the marinara sauce, lower heat and let simmer. Mix in cooked quinoa, onion & garlic, and can of black beans. Add salt & pepper to tsate.

4. Preheat oven to 350. Cut tops off of the peppers, remove cores & seeds, and line onto baking sheet. Stuff each pepper equally with the quinoa mixture, and a sprinkle of cheese on top. Bake for about 25-30 minutes. (Note: save any leftover “stuffing” for a delicious meal the next day!)

Enjoy! What are your favorite week-night recipes?



Super-Stuffed Red Bell Peppers

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I went home to Connecticut for the day to celebrate my mom’s birthday. We headed to the grocery store after some fabulous apple-picking and what do you know: she was picking up ingredients to make one of my very own recipes. Wow I’m famous (or just let me think that for a day). My mom making one of my recipes? Wow, that feels good. Anyway, these stuffed peppers suffice for a meal on their own or can be served with a side salad or extra veggies. Enjoy…it’s definitely a fall favorite!

*serves 2

-2 red bell peppers

-6 oz. lean ground turkey

-1 c. cooked quinoa (may substitute brown rice)

-1/2 c. yellow onion, chopped

-1/2 c. black beans (optional)

-2 small Roma tomatoes, diced

-1 c. spinach

-1/2 c. organic Marinara sauce

-1 clove garlic, crushed

-1 tsp. basil

-1 tsp. parsley

-1/4 c fresh mozzarella cheese, shredded

-2 TB Extra Virgin Olive Oil (for cooking)

1. Preheat oven to 350. Coat  a medium skillet with olive oil, and cook turkey burger until lightly browned. Add in your vegetables (aside from the peppers and black beans if you choose to use them), and cook on medium heat.

2. In the meantime, cook quinoa (or brown rice) according to directions.

3. Once veggies are cooked, add in the Marinara sauce, crushed garlic, parsley, basil and optional beans. Cook on low heat. Lastly, stir in the quinoa.

4. Cut the top off peppers, and remove seeds. Stuff with mixture, and top each with the shredded mozzarella cheese.

5. Bake the peppers for 15-20 minutes. Enjoy!

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