Get ready to transform your dinner routine with a mouthwatering recipe that combines the creamy decadence of spinach artichoke dip with the wholesome nutrition of quinoa-stuffed bell peppers! This isn't just another stuffed pepper recipe – it's a culinary adventure that will have your taste buds dancing and your family begging for seconds. Packed with protein, vegetables, and irresistible cheesy goodness, these stuffed peppers are about to become your new favorite weeknight meal that looks and tastes like a gourmet restaurant creation.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can artichoke hearts, chopped
- 2 cups fresh spinach, chopped
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the oven is hot enough to cook the stuffed peppers evenly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water and set them aside to drain.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, chop the artichoke hearts and fresh spinach. In a large mixing bowl, combine the cooked quinoa, chopped artichoke hearts, chopped spinach, cream cheese, and grated Parmesan cheese. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste.
- Once the filling is ready, carefully stuff each bell pepper with the quinoa mixture. Pack it tightly but avoid overfilling to ensure they cook evenly.
- Place the stuffed bell peppers upright in a baking dish. If they do not stand upright, you can slice a small amount off the bottom of each pepper to create a flat base.
- Cover the baking dish with aluminum foil to keep the peppers moist while baking. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the tops are slightly golden and the peppers are tender.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy your Spinach Artichoke Quinoa Stuffed Bell Peppers!
Tips
- Choose bell peppers that are similar in size to ensure even cooking and a beautiful presentation.
- For extra flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Use room temperature cream cheese to make mixing the filling easier and more uniform.
- If you want a crispier top, sprinkle some extra Parmesan cheese during the last 5 minutes of baking.
- Make sure to drain the artichoke hearts well to prevent excess moisture in your filling.
- For a protein boost, you can add cooked chicken or ground turkey to the quinoa mixture.
- Prep tip: You can make the filling and stuff the peppers in advance, storing them in the refrigerator until you're ready to bake.
- Serve with a fresh side salad or some crusty bread to complete this delicious meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
