Vegetarian Stuffed Peppers recipe recipe made with quinoa, kale and covered in cheese! This easy healthy recipe is perfect to add to your meatless dinner menu!
4large green bell peppers seeds removed and tops cut off
2cupsvegetable broth
1cupquinoauncooked
3cupskalechopped up
2cupstomato sauce
1cupshredded mozzarella cheese
Instructions
Preheat oven to 350 degrees.
Place 4 peppers in casserole dish, standing them upright.
Bring 2 cups of broth to a boil in a pot with a tight-fitting lid. Add 1 cup quinoa and return to a boil. Cover, reduce heat to low and simmer until liquid is absorbed, about 15 minutes. Remove from heat, fluff, cover, and let stand for about 15 minutes.
Add cooked quinoa into large bowl. Add kale and 1 cup of tomato sauce to quinoa and mix.
Fill each pepper with quinoa mixture. Pour remaining 1 cup tomato sauce evenly over the peppers.
Cover peppers in casserole dish with aluminum foil. Bake for 25 minutes.
Remove aluminum foil, sprinkle mozzarella cheese on top of peppers and bake for 10 more minutes. Enjoy!