Looking for the perfect appetizer or side that is filling, fun, and impressive? Look no further! Quinoa Stuffed Peppers are versatile, fun, easy, and are a great way to make your guests believe you have been slaving away for hours.
The best part is… Quinoa Stuffed Peppers can be used as an appetizer, side, OR a main dish.
1 Tbsp Vera Cruz Chili Olive Oil
1 Yellow Onion diced
2 Garlic Cloves chopped
2 cups Dry Quinoa
2 cups Chicken Broth
1 14.5 oz can can Diced Tomatoes
2 14.5 oz can cans Tomato Sauce divided
1 tsp Sea Salt (Sriracha or Smokey Bacon)
1 Tbsp Bonache Habenero Hot Sauce (find in store)
6 Tbsp Red or Yellow Bell Peppers
Pecorino Cheese for topping
Sauté onions and garlic in chili oil until translucent. Add quinoa and toast for 3 minutes, stirring constantly to prevent burning.
Add chicken broth, diced tomatoes, 3/4 of the tomato sauce, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes.
Fluff with fork and stir in the Bonache Habenero Hot Sauce.
Stuff peppers with quinoa mixture and top with remaining tomato sauce. Bake covered at 350 degrees for 10 minutes. Uncover, sprinkle with cheese, and bake for an additional 2 minutes.
Serve and enjoy!