Quinoa-stuffed peppers from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 242) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • averythingcooks on January 05, 2021

    I cut this in 1/2 to use 1 large orange pepper (the wrinkliest one in the fridge). I had to use frozen spinach and a mix of fresh basil & the end of a jar of pesto. The only real change was that I added some shredded zucchini to the filling. They really did take while to make (as Aggie92 said) but these were a delicious side to some balsamic braised sausages with onions.

  • cespitler on February 07, 2016

    There were great though next time I'll add more tomatoes. They were perfect for dinner with a salad and easy to reheat for lunch the next day. I'll definitely make these again.

  • Aggie92 on March 21, 2015

    Tasty, but not quick to put together and bake. Probably took 1 1/2 hours total. Served as a hearty side with baked cod and green beans. Next time I will substitute dried basil for the fresh. The flavor completely disappeared and the cost of tiny packets of fresh basil just isn't worth it in this dish. Since the only can of crushed tomatoes on hand was too large, I drained a 14.5 ounce can of diced tomatoes and whizzed them up the in blender and voilà crushed tomatoes. Only a few tablespoons were left-over and I added enough water to it to make 1/4 cup and used it for the braising liquid instead of the vegetable stock recommended by the author. Will definitely make again as either a side or a yummy vegetarian main.

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