Quinoa-Stuffed Bell Peppers With Chipotle Remoulade

Jun 08, 2023June 8, 20230 1
Quinoa-stuffed bell peppers with chipotle remoulade
in Main

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup quinoa
1 tablespoon olive oil
1 onion , chopped
1/2 cup celery , chopped
2 garlic cloves , minced
2 cups vegetable stock ( stock cubes are okay ) or 2 cups water ( stock cubes are okay )
1/4 cup pine nuts
1/4 cup sun-dried tomato , chopped
1/4 cup fresh parsley , minced
salt , to taste
1/2 teaspoon smoked paprika or 1/2 teaspoon regular paprika
3 -4 medium bell peppers , any color
2 -3 canned chipotle peppers , plus
1 teaspoon adobo sauce
1 package silken tofu
2 tablespoons soymilk
1 lime , juice of
1 dash salt

Nutrision Information

Servings Per Recipe
4
Calories
376
Sugar
6g
Fat
14g
These quinoa-stuffed bell peppers with chipotle remoulade are a healthy and flavorful main dish that can be enjoyed any time of year. The quinoa filling is hearty and satisfying, and the chipotle remoulade adds a spicy kick. Bell peppers are the perfect vessel for the filling, as they lend a slightly sweet flavor and add a pop of color to the dish. Whether you are looking for a meatless meal or simply a delicious and healthy way to enjoy quinoa, these stuffed bell peppers are sure to impress.

Instructions

1.Preheat oven to 350°F (180°C)
2.Rinse the quinoa thoroughly and drain.
3.Heat a saucepan over medium-high heat and add the olive oil.
4.Sauté the onions and celery for 5 minutes, or until they have softened.
5.Add the garlic and cook for an additional minute.
6.Add the quinoa, vegetable stock or water, pine nuts, sun-dried tomatoes, parsley, salt, and smoked paprika.
7.Bring to a boil, then reduce heat to low and cover.
8.Simmer for 20 minutes, or until the liquid has been absorbed and the quinoa is tender.
9.Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes.
10.Fill each pepper with the quinoa mixture and place in a baking dish.
11.Bake for 30-40 minutes, or until the peppers are tender and the filling is lightly browned.
12.While the peppers are baking, prepare the chipotle remoulade.
13.In a blender or food processor, combine the chipotle peppers, adobo sauce, tofu, soymilk, lime juice, and salt.
14.Blend until smooth and creamy.
15.Serve the bell peppers topped with the chipotle remoulade.

PROS

This dish is highly nutritious and flavorful.
Quinoa is a complete protein and is also high in fiber, vitamins, and minerals.
Bell peppers are low in calories and high in vitamin C.
The chipotle remoulade adds a spicy kick and is a healthy and delicious alternative to traditional cream-based sauces.

CONS

Some people may not enjoy the taste or texture of quinoa.
Others may find the bell peppers too sweet or difficult to cook.
The chipotle remoulade may be too spicy for some individuals.

HEALTH & BENEFITS

Quinoa is an excellent source of plant-based protein and is also high in fiber, iron, and magnesium. It may help to regulate blood sugar levels and lower cholesterol. Bell peppers are a good source of vitamins A and C, and may have anti-inflammatory properties. The chipotle peppers in the remoulade contain capsaicin, which may help to reduce inflammation and boost metabolism.

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