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Gluten-Free Vegetable Stuffed Peppers
Embark on a culinary journey with these Gluten-Free Vegetable Stuffed Peppers, where each vibrant bell pepper becomes a colorful vessel brimming with a delightful medley of fresh vegetables, fluffy quinoa, and a tangy tomato sauce. Baked to tender perfection, these stuffed peppers not only celebrate the garden's bounty but also cater to gluten-sensitive diets. The history of stuffed peppers spans across various cultures— from Mediterranean kitchens to Mexican fiestas—making this dish a versatile and beloved addition to any table. Perfect as a main course or a side dish, these stuffed peppers are sure to impress family and friends with their wholesome flavors and eye-catching presentation.
Ingredients
- Bell peppers
- 4 large, any color
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Carrot
- 1 medium, diced
- Yellow squash
- 1 small, diced
- Zucchini
- 1 small, diced
- Cooked quinoa
- 1 cup
- Tomato sauce
- 1 cup
- Italian seasoning
- 1 tablespoon
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Shredded cheese
- 1 cup, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 5 minutes.
- Add the diced zucchini, yellow squash, and carrot to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the cooked quinoa, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld together.
- Carefully fill each bell pepper with the vegetable-quinoa mixture, packing it in gently.
- Place the stuffed peppers upright in a baking dish. Cover the dish with foil to keep moisture in.
- Bake in the preheated oven for 30 minutes, or until the peppers are tender.
- Remove the foil and sprinkle shredded cheese on top of each pepper, if desired.
- Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy the delightful flavors! For a garnish, consider fresh herbs like parsley or basil for added freshness.
Tips
- Experiment with different vegetables like corn, spinach, or mushrooms for added flavor.
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the filling.
- You can also substitute the quinoa with rice, farro, or even lentils for a different texture.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 40 minutes Calories: 280 Fat: 9g Carbs: 40g Protein: 9g Sodium: 300mg Sugar: 6g
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