Print

Caprese Quinoa Stuffed Peppers

Caprese Quinoa Stuffed Peppers | BourbonandHoney.com
Print Recipe

Easy, quick and totally delicious, these quinoa stuffed peppers are the perfect weeknight dinner.

Ingredients

Scale
  • 1 cup uncooked red quinoa
  • 2 cups vegetable or chicken stock
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Pinch red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded mozzarella (8 ounces)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, thinly sliced
  • 4 large bell peppers, cut lengthwise in half, seeds removed

Instructions

  1. Heat oven to 400°F. Line baking pan with foil or parchment paper. In a large saucepan of 2 cups stock, cook quinoa according to package instructions; set aside.
  2. In a large bowl, combine quinoa, balsamic vinegar, olive oil, red pepper, salt and flakes. Stir in 1 1/2 cups of the shredded mozzarella, tomatoes and basil.
  3. Place pepper halves on baking pan, cut side up. Divide quinoa and tomato mixture among peppers. Sprinkle remaining 1/2 cup shredded mozzarella cheese over peppers. Roast 20 to 25 minutes or until peppers are tender and the cheese is melted and beginning to brown. Sprinkle with additional basil if desired. Serve immediately.

Nutrition

Find it online: https://www.bourbonandhoney.com/caprese-quinoa-stuffed-peppers/