Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

These Cheesy Spinach and Artichoke Quinoa Stuffed Peppers are a delightful blend of flavors and textures, perfect for a family dinner or meal prep.

Prep Time15

Cook Time45

Total Time1

Course: Main

Cuisine: American

Keyword: Easy

Servings: 6 servings

3 cups Chicken stock Divided into 2 cups for cooking quinoa and 1 cup for baking
1 cup Quinoa Rinsed before cooking
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 into ½ cup for filling and ½ cup for topping
½ cup Feta cheese, crumbled
6 pieces Bell peppers Tops cut off and seeds removed

Step 1: Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes until fluffy. Remove from heat and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and chopped mushrooms, sauté for 5-7 minutes until translucent. Add minced garlic, salt, and pepper, cooking for an additional minute.
Step 3: In a large mixing bowl, combine cooked quinoa, sautéed vegetables, thawed spinach, chopped artichokes, cream cheese, ½ cup of Parmesan cheese, and crumbled feta. Mix well and adjust seasonings if needed.
Step 4: Preheat oven to 375°F (190°C). Prepare bell peppers by cutting tops off and removing seeds. Place upright in a baking dish.
Step 5: Fill each bell pepper with the quinoa mixture, packing it down gently.
Step 6: Pour the remaining 1 cup of chicken stock into the baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil, sprinkle remaining ½ cup Parmesan on top, and bake uncovered for an additional 15-20 minutes until golden and bubbly.

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. They freeze well for up to 3 months.