These were a hit for dinner tonight, but as I was making it I was a bit concerned that the kiddos would complain and say they didn’t like it. Surprisingly they LOVED it, more so than the hubby, who I think would have liked it more traditional with meat and rice. He felt it was missing something. I will make it again and brainstorm how to make everyone happy. It may mean I make two versions, but hopefully I can come up with something else to add and still keep it vegetarian. Any suggestions?I will admit, I kinda threw these together by combining what I know about stuffed peppers (I think I’ve made them once and maybe only had them a couple times) together with the recipe I happened to see on the back of the quinoa box. I didn’t measure anything so any amounts should be considered approximate and to taste.
- Quinoa- Probably 3-4 cups worth. I cooked a big batch the other day expecting to use some for this recipe.
- Red Peppers- I used 4 peppers for the 5 of us. I cut them in half and seeded them.
- Tomato sauce- I mixed in about a 1/2 -3/4 cup or so of tomato sauce.
- Clove of garlic
- Chopped onion
- A Few squirts of Siracha
- Shredded Cheddar cheese- I mixed some of the cheese into the mixture before stuffing and then added a little bit over the top as well.
- Parmesan cheese- I shredded a bit over the top once they were all stuffed.
Once they were all stuffed I added more sauce over the top then baked at 350 F for 30-45 minutes. Sorry for the lack of precise measurements and timing. With most of my cooking I often make tweaks as I go. I do try to follow more exactly when baking but have been known to “adjust” things to suit my needs. Sometimes it pays off, other times it’s a recipe fail.
I think this one worked out ok.