Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

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Imagine taking a bite of a warm, cheesy, and nutrient-packed stuffed pepper that is not only delicious but also healthy. These Cheesy Spinach and Artichoke Quinoa Stuffed Peppers are a delightful blend of flavors and textures that will have you falling in love with the combination of quinoa, spinach, and artichokes. It’s a wholesome dish that can be served as a main or a side and is perfect for a family dinner or meal prep for the week ahead.

Why This Recipe Is a Must-Try

This recipe stands out because it brings together the satisfying, cheesy goodness of a classic spinach and artichoke dip, but in a healthy and accessible form. The quinoa serves as a fantastic base, providing a nutty flavor and an excellent source of protein. Additionally, the vibrant bell peppers not only add an appealing crunch but also deliver a dose of vitamins and minerals. This is an easy and comforting dish that pleases both the palate and the eye.

If you are looking for a family-friendly meal that is vegetarian, bursting with flavor, and easy to prepare, then look no further. Each stuffed pepper is loaded with creamy goodness, and you can enjoy leftovers with ease since they store beautifully!

Ingredients

To create these delicious stuffed peppers, gather the following ingredients:

• 3 cups chicken stock (divided)
• 1 cup quinoa
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 8 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 8.5 ounces canned artichoke hearts, drained and chopped
• 2 ounces cream cheese
• 1 cup Parmesan cheese, shredded (divided)
• ½ cup feta cheese, crumbled
• 6 bell peppers

How To Make Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

Step 1: Cook the Quinoa

Rinse the quinoa under cold water for a few minutes to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of chicken stock and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and set aside.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and chopped mushrooms, and sauté for about 5-7 minutes, until the onion is translucent and the mushrooms are softened. Add the minced garlic, salt, and pepper, and cook for an additional minute until fragrant.

Step 3: Combine Filling Ingredients

In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, thawed spinach, chopped artichokes, cream cheese, ½ cup of the Parmesan cheese, and crumbled feta. Mix well until all ingredients are combined and cheesy. Taste the mixture and adjust seasonings if needed.

Step 4: Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). While the oven is heating, prepare the bell peppers. Cut the tops off of the peppers and remove the seeds and membranes. Place the cleaned peppers upright in a baking dish.

Step 5: Stuff the Peppers

Using a spoon or a small ice cream scoop, generously fill each bell pepper with the quinoa and cheese mixture. Pack it down gently so each pepper is filled to the top.

Step 6: Bake the Peppers

Once the peppers are filled, pour the remaining 1 cup of chicken stock into the bottom of the baking dish. This will create a steam effect while the peppers bake, keeping them moist and tender. Cover the baking dish with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil, sprinkle the remaining ½ cup of Parmesan cheese on top of the peppers, and bake uncovered for an additional 15-20 minutes, until the tops are golden and bubbly.

Expert Tips

• For added spice, consider mixing in some red pepper flakes to the quinoa filling.
• If you prefer fresh spinach, feel free to use it instead of frozen; just sauté it down until wilted before adding it to the mixture.
• Use a variety of colored bell peppers for a more vibrant presentation.
• Make sure the quinoa is fluffed up and cooked properly to prevent a mushy consistency in the stuffed peppers.

Variations and Customizations

• To make this dish vegan, replace the cream cheese with a vegan cream cheese alternative, omit the feta and Parmesan, and use nutritional yeast for a cheesy taste.
• Add cooked ground turkey or chicken for an extra protein boost.
• Incorporate other vegetables, such as diced zucchini or carrots, into the filling for added nutrition and flavor.
• Top with breadcrumbs or crushed tortilla chips before baking for a crunchy topping.

How to Store Leftovers

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the stuffed pepper in the microwave or in a preheated oven until warmed through. They also freeze well; just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container for up to 3 months.

FAQ

Can I use a different grain instead of quinoa?

Yes! If you prefer, you can substitute quinoa with rice, couscous, or even farro. Just adjust the cooking times based on the grain you choose.

Are these stuffed peppers suitable for meal prep?

Absolutely! These stuffed peppers are perfect for meal prep. Just prepare, stuff, and store them in the fridge, then reheat as needed throughout the week.

Can I make this recipe ahead of time?

Yes! You can prepare the stuffing ahead of time and store it in the fridge. Just fill the peppers right before baking, or you can even assemble the entire dish a day in advance and then bake it when you’re ready to eat.

What can I serve with stuffed peppers?

Stuffed peppers can be served with a simple side salad, garlic bread, or a bowl of soup. They make a lovely, filling meal on their own, but pairing them with a fresh side enhances the overall dining experience.

Conclusion

These Cheesy Spinach and Artichoke Quinoa Stuffed Peppers are more than just a meal; they are an experience of comforting flavors and a vibrant presentation. Whether you’re hosting a dinner party or looking for a simple weeknight dinner, this recipe is versatile, healthy, and oh-so-delicious. So gather your ingredients, roll up your sleeves, and get ready to enjoy a wholesome dish that everybody will love!

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