You won't miss the meat in these Vegetarian Quinoa Stuffed Peppers. Topped with melted Gruyere cheese, this is a tasty, healthy recipe. Make these for dinner tonight!
2cupsbaby spinach or baby arugula, roughly chopped
1plum tomato, diced and juices discarded
3tablespoonsparsley leaves, diced
¼cupgrated Parmesan cheese
Salt & pepper to taste
⅓cupgrated Gruyere cheese, or any melt-able cheese of your choice
Instructions
Preheat oven to 350F. Line a baking dish with foil and spray with non stick spray. Bake the cleaned peppers for 20 minutes.
In the meantime, prepare the quinoa according to the package directions either in vegetable broth or water.
Add ½ tablespoon of olive oil to a pan, add the minced garlic, and saute for 2 minutes. Add the roughly chopped arugula or spinach, and saute for a few minutes until it is all wilted.
In a heatproof bowl, combine the cooked quinoa, sauteed spinach or arugula, chopped parsley, and tomato, and mix well. Add ¼ cup Parmesan cheese and season with salt & pepper to taste.
Distribute the quinoa stuffing into the bell peppers. Top each pepper with ¼ of the grated Gruyere cheese.Bake for 5 minutes, or until the cheese melts.