Stuffed peppers are an excellent vegetarian dish. You could add more vegetables to the pilaf if you’d like.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 7 large red bell peppers, divided
- 2 small Italian frying peppers, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 1⁄4 cup chopped sun-dried tomatoes
- 1⁄8 tsp. salt
- 1⁄8 tsp. ground white pepper
- 1 1⁄4 cup quinoa
- 2 1⁄2 cups low-sodium vegetable broth
- 1⁄2 cup chopped flat-leaf parsley
- 1 cup shredded Havarti cheese
- 2 cups marinara sauce
- In large saucepan, heat olive oil over medium heat. Seed and chop 1 red bell pepper. Add to skillet with frying peppers, green bell pepper, onion, and garlic; cook and stir until crisp-tender, about 4 minutes. Add sun-dried tomatoes, salt, pepper, and quinoa; cook and stir for 2 minutes.
- Pour in 1 1⁄2 cup broth and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until the broth is absorbed, about 7 minutes. Add remaining broth and cook, stirring frequently, until quinoa is tender. Set aside and cool for at least 15 minutes.
- Preheat oven to 350°F. Spray 9-by-13-inch baking dish with nonstick cooking spray.
- Stir in parsley and Havarti into quinoa. Cut tops from the remaining red bell peppers and remove seeds and membranes. Reserve cleaned tops.
- Place a layer of marinara sauce in the dish. Stuff peppers with pilaf and arrange on sauce. Pour remaining sauce over and around peppers. Place the tops back on the peppers and bake for 50 to 60 minutes or until peppers are tender. Serve immediately.