Quinoa Stuffed Bell Peppers
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Quinoa Stuffed Bell Peppers are packed with protein and the flavours of crab, spinach and goat cheese. Perfect, tasty one dish dinner. Great meatless alternative.
- 4 bell peppers (washed,cut and hollowed out)
- 2 cups cooked quinoa
- 2 cans of crab meat (120 grams each)
- 6 oz goat cheese
- 8 oz fresh spinach (for the recipe & garnish)
- 2 tsp Baltimore Bay Line seasoning
- Salt & Pepper (to taste)
- 1/4 cup panko breadcrumbs
- 2 tsp olive oil
- Fresh parsley (for garnish)
- Lemon wedges
Pre-cook your quinoa.
Preheat the oven to 400º F.
Place the peppers in a prepared casserole dish.
Drain the canned crab meat..
In a bowl add the quinoa, crab, seasonings, goat cheese and mix well to combine.
Add in 2 oz. of the chopped spinach and mix to combine.
Stuff the peppers with the mixture.
In a bowl combine the panko crumbs and olive oil till the crumbs are well coated.
Sprinkle over each pepper.
Cover with foil and bake for 25 minutes.
Remove foil and continue to bake for another 10 minutes, or until the peppers are cooked to your desired level of firmness.
Place the rest of the chopped spinach on a serving platter.
Place the cooked peppers on top.
Garnish with parsley and lemon wedges.
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