Quinoa Stuffed Bell Peppers

Course: Main Course, Roasting

Cuisine: American, Canadian

Keyword: bell peppers, sutffed peppers

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 152kcal

Author: Gloria Duggan | Homemade & Yummy

Quinoa Stuffed Bell Peppers are protein packed with flavours of crab, spinach and goat cheese. Perfect, tasty one dish dinner. Great meatless alternative.

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US Customary - Metric

Ingredients

4 bell peppers (washed,cut and hollowed out)
2 cups cooked quinoa
2 cans of crab meat (120 grams each)
6 ounces goat cheese
8 ounces fresh spinach (for the recipe & garnish)
2 teaspoons Old Bay seasoning
Salt & Pepper (to taste)
¼ cup panko breadcrumbs
2 teaspoons olive oil
Fresh parsley (for garnish)
Lemon wedges

Instructions

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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Nutrition

Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.